Recipe Spotlight: Balsamic Glazed Steak with Creamy Gorgonzola Gnocchi

I love an occasional steak, and one of my favorite things about it is the side dishes. I enjoy creating side dishes that make the meat look and taste even more delectable. To do this I think about two things- Color and Texture. Color is not only important to the visual aspect of the plate, but it also denotes nutrition. A good way to eat healthy is to try and eat as many colors as possible. Think about carrots, broccoli, peppers, eggplant, squash, etc.- so colorful! Texture is equally important, as it adds to your sensory enjoyment and turns food into a sensual experience. Imagine a tender, robust bite of steak followed by a soft, pillowy bite of creamy gnocchi, followed by chewy garlic bread dripping with thick, rich balsamic sauce... Yes, it is heaven! Why not make a meal that is a mind and body experience? Take your sensory enjoyment to a whole new level with this easy and delicious dinner!

Recipes by Sarah Saubert

Balsamic Glazed Steak

Rich balsamic vinegar, honey and butter make a sweet and savory steak sauce!
Serves 2

Two 8 oz. steaks
Steak seasoning
Kosher salt
2 tblsp. butter
1/4 c. balsamic vinegar
1 tsp. honey

Take out steaks and sprinkle steak seasoning and kosher salt on each side. (Bring up to room temperature before cooking.) Combine balsamic vinegar and honey in a small bowl and set aside. Preheat a medium non-stick skillet over medium-high heat. Add butter, and when butter is melted add steak. Sear first side for 3-4 minutes then flip and cook second side until it reaches desired temperature. Cooking time will be dependent on size and style of meat. For medium well to well done lower heat to medium after searing each side to prevent meat from overcooking on the outside. Toward the end of cooking add the vinegar/honey mixture and cook for a couple minutes until it reduces to a syrup. Set meat aside to rest, drizzle with any remaining vinegar, and cover with tin foil to keep warm until ready to serve.

Creamy Gorgonzola Gnocchi

Creamy bites of pillowy gnocchi are the perfect accompaniment to the steak!
Serves 2-3

One package gnocchi
1 tblsp. butter
1 tbslp. flour
1/4 c. white wine
3/4 c. whole milk
3 oz. Gorgonzola or blue cheese
1/2 tsp. nutmeg (optional)
Cracked black pepper

Heat a saucepan over medium heat. Melt butter then add flour and whisk for one minute to combine. Add white wine and whisk for two minutes to slightly reduce. Whisk in whole milk, reduce heat to medium, and simmer for 3-4 minutes until sauce is slightly reduced and beginning to thicken. Crumble in Gorgonzola cheese and allow to melt. Stir to combine. Add fresh nutmeg and cracked black pepper to taste. 

Meanwhile, boil a large pot of salted water, add gnocchi and cook for 2-3 minutes until they float to the top. Drain immediately and toss with cream sauce. YUM!

Accompaniments
Lemon roasted broccoli and crusty rosemary bread beautifully compliment the steak and gnocchi.

Roast the broccoli tossed in extra virgin olive oil and kosher salt in a 400 degree oven for 20 minutes. Squeeze fresh lemon juice on broccoli just before serving.

Sprinkle bread with extra virgin olive oil, kosher salt and a generous amount of dried rosemary and heat in oven with broccoli for 4-5 minutes until warm and chewy.

Wine of the Night

We enjoyed a surprisingly fabulous Minnesota wine with our meal- Saint Croix Vineyards Frontenac. Frontenac is an exciting grape variety recently released from the University of Minnesota viticulture program. This wine has a beautiful garnet color, a robust earthy body, and a distinctive cherry aroma. I loved it because of the rich, fruity mouthfeel that beautifully complimented the rich steak and creamy gnocchi. You can find this wine online, or if you're ever in Minnesota you can visit the vineyard to buy it in person. I always feel good supporting local agriculture, especially when it's wine!