Balsamic black and bleu steak

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This balsamic black and bleu steak is a gourmet dish that’s easy to prepare.

The bleu cheese and balsamic vinegar flavors combine tantalizingly to for a top-notch dinner.

Balsamic Black and Blue Steak

Balsamic black and bleu steak recipe

2 (12 ounce) New York strip steaks, 1 inch thick
3/4 cup Lawry’s Balsamic Herb Marinade
6 tablespoons crumbled bleu cheese, divided


Cut a 4-inch wide pocket in each steak, being careful not to cut through back or sides of steak. Place steaks in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor. Remove steaks from marinade. Discard any remaining marinade. Fill pocket of each steak with about 2 tablespoons of the blue cheese. Press steak lightly to seal closed.

Grill steaks over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with remaining 1/4 cup marinade. Sprinkle steaks with remaining 2 tablespoons blue cheese. Serve with tossed salad, if desired.

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