See Also: Appetizers · D'Arrigo Bros. / Andy Boy recipes · Main Dishes · Meat Dishes · Television Show Recipes
Steak with Chocolate Cheese
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a perfect pairing with wonderful herbed beef steak plated with fresh local greens and aged chocolate covered cheddar cheese with a few sprinklings of black sea salt crystals.
4 oz. aged extra sharp cheddar cheese
4 oz. dark chocolate, at least 60% cacao
black sea salt crystals
2 - 4 rib eye steaks, about 3/4 inch thick
2-3 teaspoons olive oil
1/2 - 1 teaspoon dried herbs, or Dry Seasoning mix
freshly ground peppercorns
sea salt, as desired (depends on the meat rub bring used)
2-3 splashes of red wine, or port, as desired
fresh local greens
Several hours in advance prepare the chocolate covered cheese. Cut the cheese into 1/2 to 3/4 inch squares or rectangles. Put the chocolate into a glass measuring cup and microwave on high for 40 seconds. Stir and microwave another 10-15 seconds to finish the melting. Using a teaspoon, dip each cheese chunk into the melted chocolate to coat it completely and place on waxed paper. Sprinkle each with 3-5 crystals of the sea salt. Allow to stand at least 2 hours to harden completely.
Brush each steak with some olive oil and then sprinkle on the dry rub or herbs of choice. Sprinkle with a bit of pepper and salt. Heat a heavy bottomed saute pan to get it hot but not smoking hot. Place the steaks in the pan and cook on medium high for 2-3 minutes. Turn steaks and continue to cook 2-3 minutes or until meat is done to your liking. Remove to serving plates which have been covered with the fresh greens. Splash about 2-3 tablespoons port or red wine into the hot pan and using a heat resistant spatula, cook and stir to pick up all of the browned bits clinging to the pan and to reduce the liquid by about half. Pour it over the steaks and a bit onto the leaves as well. Arrange 3 of the chocolate cheeses on each plate but not on the hot steaks. Serve with a wonderful local red wine.
Recipe created 2009-08-30.
