These tasty little gems were fun to make, easy and so, so delicious. The recipes are simple and a little special - perfect for a New Year’s Eve party or a date night at home.
For the Rosemary Gorgonzola with Bacon recipe, the steak bites are seasoned with Montreal, seared, then topped with a gorgonzola cream sauce and finely chopped bacon.
For the Tzatziki with Dill & Kalamata Olives recipe, the steak bites are seasoned with ras el hanout (a spice blend that typically consists of coriander, cinnamon, ginger & pepper - here's a DIY recipe), seared, then topped with tzatziki sauce, fresh dill and kalamata olives. Make one or make them both!
Seared Steak Bites with Rosemary Gorgonzola and Bacon
Recipe by Tanya Miller
Serves: 4
Recommended wine pairing: 2019 Solaksen Vineyard Series (60% Cabernet Sauvignon, 20% Malbec, 20% Cabernet Franc)
INGREDIENTS:
~ approx 1 lb steak of choice (we recommend Spencer or NY)
3 oz gorgonzola
½ c heavy cream
2-3 cloves garlic, chopped or zested
1 Tbsp butter
2-3 sprigs fresh rosemary, finely chopped (Leave one sprig whole if you’d like to infuse the butter and not chop it up, or feel free to do both. Thyme is a great addition or substitute if you're not a fan of rosemary.)
4 pieces of bacon
Salt & pepper to taste
High heat oil such as avocado or grapeseed
1-2 tsp Montreal Steak Seasoning
INSTRUCTIONS:
Heat pan to medium, chop or cut bacon into lardons, and cook until crispy. Remove from pan, drain on a paper towel lined dish. When cooled, finely chop bacon.
Heat a small saucepan to low-med, melt butter and saute garlic and rosemary until fragrant (1-2 min). Turn heat up to med and add heavy cream and simmer until the sauce thickens and coats the back of a spoon.
While the sauce reduces, trim any unwanted fat off steaks and cut into approx 1 inch cubes. Season each little bite by tossing them with Montreal Steak Seasoning.
Once sauce has reduced, remove from heat and add crumbled gorgonzola. Stir until cheese has melted, then season with salt and pepper before serving(taste for saltiness - cheese can be salty).
Heat cast iron or stainless steel pan to very hot and lightly brush it with a high heat oil. Add a steak cube and be sure you hear a great sizzle. If not, remove bite and let your pan heat up a bit more. Sear all steak bites on all or most sides depending on how well you like your steak cooked - about 60-90 seconds per side. Immediately remove from pan to help prevent over-cooking. Place a skewer in each bite and place on a serving tray.Â
Top each one with a dollop of sauce (if the sauce gets too cool and thick just warm it slightly to your desired consistency). Sprinkle with bacon and additional rosemary if desired.
Serve and enjoy with a glass of 2019 Solaksen Vineyard Series!
Seared Steak Bites with Tzatziki & Kalamata Olives
Recipe by Tanya Miller
Serves: 4
Recommended wine pairing: 2020 Reverence (88% Grenache, 8% Mourvèdre, 4% Syrah)
INGREDIENTS:
~ 1 lb steak of choice (we recommend Spencer or NY)
1 tsp ras el hanout - "Ras el hanout" is a spice mix found in varying forms in Tunisia, Algeria, and Morocco and means "head of the shop" in Arabic which implies a mixture of the best spices the seller has to offer. If you don't have any on hand, you can make your own in 5 min!
1 tsp Mediterranean seasoning (we used Kinder's)
1 tsp garlic salt (we used Lawry’s)
Kalamata olives, finely chopped
Fresh dill, finely chopped
INSTRUCTIONS:
Make tzatziki according to recipe
Finely chop kalamata olives and extra dill for garnish
Trim any unwanted fat off steaks and cut into approx 1 inch cubes. Add the spices to a small bowl and mix to combine. Sprinkle 1-2 tsp of seasoning on steak, tossing to coat as you season it.
Heat cast iron or stainless steel pan to very hot and lightly brush it with a high heat oil. Add a steak cube and be sure you hear a great sizzle. If not, remove bite and let your pan heat up a bit more. Sear all steak bites on all or most sides depending on how well you like your steak cooked - about 60-90 seconds per side. Immediately remove from pan to help prevent over-cooking. Place a skewer in each bite and place on a serving tray.Â
Top each one with a dollop of tzatziki, kalamata olives, and dill.
Serve and enjoy with a glass of 2020 Reverence!
