A restaurant level entrée, but this one can be made in your backyard.
- 1 1∕3 lb. boneless top round steak
- 1/4 cup Schnucks olive oil
- 1/4 cup dry red wine
- 1 tbsp. Schnucks Dijon mustard
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. minced garlic, divided
- 1/2 cup crumbled blue cheese
- 1/4 cup soft goat cheese
- 1/4 cup thinly sliced green onion, plus more for garnish
- Trim fat from meat. Score both sides of steak in a diamond pattern by making shallow cuts at 1-inch intervals. Place meat in a plastic bag set inside a shallow dish.
- For marinade, stir together olive oil, red wine, mustard, rosemary and 1 teaspoon garlic. Pour over steak. Close bag and refrigerate 6–24 hours, turning occasionally.
- Prepare grill for medium direct heat. Add steak to grill and discard marinade. Cook uncovered 8–12 minutes or until internal temperature reaches 145 degrees, turning once halfway through. Meanwhile, in a small bowl combine blue cheese, goat cheese, green onion and remaining garlic.
- Transfer meat to a serving platter. Dollop blue cheese mixture over steak and garnish with additional green onion, if desired.
Scoring is one of the quickest and easiest ways to completely transform a cut of meat. Not only does it allow spices and marinades to further penetrate the surface, but it also creates a crispier, more flavorful crust. Scoring can also help to tenderize lean proteins by severing some of their tougher outer fibers.
452 CALORIES Per Serving
SATURATED FAT: 10G