I’m really excited to be hosting today’s Sunday Supper and sharing this white wine marinated steak with blue cheese for so many reasons. First of all, in terms of the dish itself, it’s incredibly tasty – special-feeling without a lot of effort – which is always a reason to get enthusiastic. As for hosting Sunday Supper, there are so many reasons, from the fact I am currently at Food Wine Conference with so many of the Sunday Supper group, to the theme being Spanish tapas which is something so close to my heart, to the anticipation of tonight’s Sunday Supper chat which is going to be live from Tapa Toro in Orlando over a delicious Spanish meal. I’m sorry you can’t all share the last part with me (this time!), but you CAN make this tasty tapas dish at home for your own little taste of Spain.
My love of Spanish food
As you might have read here before, I have been lucky enough to live in Spain twice and have also traveled around. It is a place I love and the food is definitely a big part of that. I have so many fantastic food-related memories, like enjoying calçots with romesco sauce in a rural restaurant in Catalunya, to fideua overlooking the sea.
I will always remember when I first moved there, to a small town in Catalunya where Spanish (which I was still learning) was a second language for most after Catalan (which I didn’t know a word of). I wondered in the first day or two if I had done the right thing. Then I found the main market with the most amazing display of fresh fish, that wasn’t that expensive, cheeses and lots of fresh produce, and I started to feel a bit happier. Once I then made friends and got to know many of the local tapas bars and restaurants it become home.
This white wine marinated steak with blue cheese is in all honesty not a dish I particularly remember in Spain itself as it is more a type of dish from the Asturias region that I only visited briefly, but I have had a version of it a few times since. It’s not always made with wine but it adds a nice flavor and helps tenderize the meat. Traditionally this would be made with Cabrales cheese, a fantastically flavorful cheese made in the Picos de Europa mountains, but if you can’t find it gorgonzola will be a pretty good alternative. It can also be made with pork tenderloin, but I think beef sirloin is particularly tasty in this dish.
How it’s made
It’s a very easy dish to make and as with many Spanish dishes, relies on good quality ingredients. I’ve potentially made it a little longer to make by infusing some oil with garlic first, but it’s still very quick – you just add this oil once cooled to wine and mustard, marinate your steak for a little while then cook it up. Add a little of the marinade and some parsley towards the end, let it rest before slicing and topping with the crumbled blue cheese.
This white wine marinated steak with blue cheese can be served in various ways, depending on what suits. It works well as a more traditional tapas sharing dish alongside others such as bread, cheese, croquetas or salad – I’d recommend the pan tomate/bread with tomato and salads I shared as part of my summer Spanish tapas. You could also serve it as a more regular main eg along with potatoes and other vegetables such as grilled asparagus. Either way, it will be a delicious addition to your meal without being that difficult to make. I know I’ll be making this again soon.
- 3tbsp olive oil (good quality, min. virgin)
- 2 cloves of garlic, thinly sliced
- ¼cup/60ml white wine
- ½tsp Dijon mustard
- ½lb/200g sirloin steak tips (or up to 1lb/450g with same amount of marinade, depending on how many you are serving)
- salt and pepper
- 1tbsp chopped fresh parsley
- ½oz/15g blue cheese (or up to around 1oz/30g to taste and if using more steak) - ideally Cabrales but gorgonzola good alternative
- Warm the olive oil with the garlic slices in it in a relatively small skillet/frying pan (but big enough to hold the steak) over a medium heat. Warm until the garlic becomes aromatic and is sizzling but not browning. Remove from the heat and allow to cool slightly.
- Mix the wine and mustard in a dish just a little bigger than your steak. Add the oil and garlic once it has cooled a bit and mix. Don't wash out the skillet as you will use it to cook the steak.
- Place the steak in the wine-oil mixture and turn so it is coated. Leave to marinate at room temperature for around 20mins turning once or twice. The meat will start to change color a little.
- Warm the skillet/frying pan to a medium-high heat. Remove the steak from the marinade - don't throw it out -and grind a little salt and pepper on either side of the steak.
- Add the steak to the warm pan and cook for around 3-5 minutes on each side, depending on thickness and level of doneness you are looking for. Once you've cooked it for almost as much as it needs on the second side, add some of the marinade mixture (around 2tbsp if you have ½lb steak, around double for 1lb) and ½tbsp parsley and allow it to cook and reduce for a minute or two.
- Remove the steak from the heat, transfer the steak to a board and let it rest for 5min. Slice and serve with the heated marinade mixture over the top then top with the remaining parsley and the crumbled blue cheese.
See all the delicious tapas dishes being shared today:
Para Empezar, Las Tapas (Appetizers/tapas) –
- Apple, Chorizo, and Manchego Crostini by Hezzi-D’s Books and Cooks
- Champiñones al Ajillo by Culinary Adventures with Camilla
- Chorizo and Sweet Potato Spanish Tortilla Bites by Cupcakes & Kale Chips
- Citrus & Fennel Marinated Olives by Go Epicurista
- Clams Casino Dip with Bacon by Girl Abroad
- Crab Enchilado Empanadas with Avocado Cream by Gourmet Everyday
- Deviled Eggs with Shrimp by Our Good Life
- Gambas al Ajillo (Garlic Shrimp) by Pook’s Pantry
- Garlicky Shrimp with Pancetta Olive Oil by Grumpy’s Honeybunch
- Gazpacho Cucumber Bites by A Mind Full Mom
- Gildas Picantes – Spicy Anchovy Olive Skewers by Food Lust People Love
- Herbed and Spiced Almonds by Get the Good Stuff!
- How to make Beef Sweet Sour Meatballs with Pineapple for #SundaySupper by Asian In America
- Manchego Cheese & Chorizo Bites with Saffron Alioli by Hardly A Goddess
- Margarita Ceviche by The Crumby Cupcake
- Pinchos Morunos (Spanish Pork Skewers) with Mojo Picon by Curious Cuisiniere
- Roasted Bell Pepper Goat Cheese Bites by She Loves Biscotti
- Roasted Eggplant and Piquillo Pepper Toasts by Take A Bite Out of Boca
- Roasted Red Peppers and Anchovies with Bruschetta by The Hungry Goddess
- Seared Scallops with Shredded Manchego and a Bleu Cheese Crumble by The Freshman Cook
- Serrano Ham & Goat Cheese Croquettes by My World Simplified
- Serrano Ham Bites with Melon and Cheese by Palatable Pastime
- Shrimp Romesco Bites by Cooking On The Ranch
- Smoked Sardine Crostini by Cindy’s Recipes and Writings
- Spanish Garlic Shrimp by Life Tastes Good
- Tomato Gazpacho With Fried Avocado Bites by Nik Snacks
- Tortilla de Camarones by The Healthy Fit Foodie
- Tortilla Española by Monica’s Table
- White Wine Marinated Steak with Blue Cheese by Caroline’s Cooking
- Zanahorias Aliñadas (Spanish Marinated Carrots) by Tara’s Multicultural Table
Postres (Desserts) –
- Buñuelos de Viento by Dessert Geek
- Chocolate Orange Macarons by Gluten Free Crumbley
- Chocolate Toasts with Apricot Jam by The Wimpy Vegetarian
- Churro Bites with Chocolate Sauce by Angels Home Sweet Homestead
- Churro Cupcakes by Pies and Plots
- Mini Vanilla Flans by That Skinny Chick Can Bake
- Mini Dulce de Leche Cheesecakes by The Redhead Baker
Bebidas (Drinks) –
- Tinto de Verano ~ A Sangria alternative by An Appealing Plan
Plus Alcachofas al Ajillo – Garlicky Artichokes – and Spanish Tapas Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Disclosure: I will be receiving a complimentary meal from Tapa Toro Orlando for which I’m very grateful, but I was not compensated in any way for this post; all opinions remain my own.