Steak Gorgonzola Skewers With Spinach and Pasta


 

Some of the yummy stuff you get to eat on a stick!
  • This recipe has become a favorite among family and friends.  It’s pretty easy to make and if you buy your gorgonzola at Costco, it’s pretty cost-effective.  The other night we enjoyed it al fresco, with a setting sun, great friends, full bellies and lots of laughter.  Enjoy!
  • What You’ll Need For the Skewers:
  • Steak seasoned or marinated and cut into 2 inch cubes, approximately 5 cubes per skewer, you do the math.  (I use tri-tip because it’s pretty inexpensive, tasty and I usually have one lying around.)
  • 2-3 bell peppers in a variety of colors.
  • 1 onion (Yellow, sweet, red, pick one to suit your tastes.)
  • Large mushrooms (maybe about a pound?  This is also something I always have on hand.)
  • Metal or wooden skewers, approximately two per guest.
  • What You’ll Need for the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons minced garlic (I buy it pre-minced for time’s sake, but you can chop 2-3 cloves fresh.)
  • 2 tablespoons all-purpose flour (I use unbleached.)
  • 1 cup beef broth
  • 1 cup heavy cream
  • 1/2 cup gorgonzola (crumbled or cut into small pieces.)
  • Black Pepper
  • Optional: If you want you can add a few complimentary herbs from your garden.  I add thyme or sage if I have it.
  • Additional Items:
  • A pasta favorite (I use penne, fettuccine, or anything else I may have on hand.)
  • Fresh spinach (Maybe about 3 cups worth?  I just toss it in.) 
  • I do a side of fresh sourdough.  Because when is sourdough a bad thing??
  • Building your skewers:
  • Get you BBQ coals ready if you are old school like us and chop your steak into 2 inch pieces.

 

Carnivore . . .
  • Chop your peppers, onion and mushroom into bite size pieces that won’t break off the skewer and begin adding them onto the skewer in any order you want with your steak.
That’s a lot of skewers!
  •  Once your coals are ashy, the fire is mainly extinguished and the core appears glowing hot, spread the coals out a bit to distribute the heat.
  • Add your skewers out over the grill.
. . .

 

  • Preparing the Pasta & Sauce:
  • Put water for pasta on to boil, add pasta and cook to al dente.
. . .
  • While the pasta and skewers are cooking . . .
  • Heat butter in a sauce pan with garlic, cook two minutes.
  • Wisk in the flour, cook an additional 1-2 minutes (this will be your rue.)
  • Wisk in beef stock, then cream, bring to a bubble.
  • Stir in gorgonzola crumbles, continue to stir until the cheese is melted.
  • Add your fresh spices and pepper and cook an additional two minutes.
  • Keep on low until your pasta and skewers are done
. . .
  • Drain pasta, blanche lightly and toss in spinach to wilt in.
  • Serve pasta and skewers on plate, serve sauce over both.
  • Enjoy al fresco with friends!

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About pageturnershollow

My life is in constant motion and sometimes I just need to take a moment to breathe. I have learned to laugh at the hardest parts or my life and move on with optimism. Most days around here end with laughter.
This entry was posted in Adventures, Entrees, Family, Meats, Pacific Northwest, Photography, Recipes, Uncategorized and tagged , , , , , . Bookmark the permalink.

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