Posts tagged ‘gorgonzola’

September 8, 2011

Food: Gorgonzola and Buttermilk Steak Sandwiches.

There is a new show on the food network called the Sandwich King. I’ve only watched one episode. I’m not sure about it yet, but I must say he gave me the inspiration for this sandwich.

Steak and gorgonzola cheese are like peas and carrots. They go well together. Adding the sweetness and texture from carmelized onions and crunchy bread makes a perfect end of summer outside dinner.

Check out that piece of gorgonzola on the end.

The gorgonzola, buttermilk, mayo and yogurt blend well together. It isn’t really a sauce; I’m not sure what to call it. It has enough stability to stay on the bread and not drip down your face. The bread absorbs just enough of it while the golden nuggets of gorgonzola crumbs melt in your mouth along with the juicy steak.

Toasting the bread added a much needed crunch. Plus the color and grilling bread is always good.

Gorgonzola and Buttermilk Steak Sandwiches



  • 2 flat iron steaks
  • salt and pepper, to taste
  • 1 large white/yellow onion, sliced
  • 1/2 – 3/4 cup crumbled gorgonzola cheese
  • 1/4 cup mayo
  • 1/4 buttermilk
  • 1/4 plain yogurt
  • 1/2 teaspoon fresh thyme
  • 4 large bread rolls, sliced


Heat grill to medium high heat.

1. Salt and pepper the steaks liberally. Let stand a room temperature until the grill has reached the desired temperature.

2. Add sliced onion to a small non stick pan over medium/low heat. Drizzle oil or add a tablespoon of butter to the pan. Let caramelize for 10-12 minutes. They will be browned, but not burnt.

3. To make the gorgonzola and buttermilk sauce, combine all ingredients. Taste and add salt and pepper.

4. Grill steak to desired temperature – I recommend medium rare. Let sit before you slice thinly. While steaks are resting, add bread rolls to grill to toast slightly.

5. To assemble sandwiches, spread gorgonzola sauce over toasted rolls, then add sliced steak and top with carmelized onions.


June 15, 2011

Food: Smashed Red Potatoes with Gorgonzola.






Potatoes are a usual side at our house. Mr. A is a huge fan while I seem to eat 1 or 2 – but when gorgonzola cheese is added, I can’t stop eating them! And they just happen to be pretty easy to prepare when I haven’t really thought about sides to our main entrée.

The crispy brown crunch that forms around the potatoes and then the contrasting melting gorgonzola is a hit! It is so nice to cut through the crunching outside into the warm soft center of each potato.

Smashed Red Potatoes with Gorgonzola


  • 12-15 red potatoes
  • 2 tablespoons peanut oil
  • salt and pepper, to taste
  • 1-2 tablespoons butter
  • 2 tablespoons gorgonzola cheese


1. Par-boil or microwave potatoes for 10 minutes or until slightly soft.

2. Heat cast-iron skillet over medium high heat. Place potatoes in pan (make sure water doesn’t drip into pan for it will spit back at you – dry potatoes are best!). Using a metal spatula or large fork press down on the middle of each potato – so that they break/crack open. Potatoes should be about 1/2 inch thick. Sprinkle with salt and pepper.

3. Heat for 8 minutes on one side, then flip. Turn heat down to medium after they have been flipped – the pan will stay hot. Place butter into pan – great for flavor and color – mix around.

4. When ready to serve sprinkle gorgonzola on top of potatoes. I keep more on the side for people to add to their plates, if they are like me and like more cheese!

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