Grilled Steak with Crisp Gorgonzola Crust Scallions
Elevate your grilling game with this indulgent recipe for Grilled Steak with Crisp Gorgonzola Crust and Charred Scallions. Perfectly seared ribeye steaks are seasoned with simple yet bold flavors and crowned with a luscious topping of creamy Gorgonzola, buttery panko breadcrumbs, and a hint of smoky paprika. As the topping crisps and melts under the grill’s heat, the steaks develop an irresistible crust that’s rich in flavor and texture. Paired with tender charred scallions lightly kissed with olive oil and a splash of lemon, this dish strikes a perfect balance of savory, smoky, and tangy. Ready in just 40 minutes with minimal prep, this show-stopping meal is perfect for a casual barbecue or an elegant dinner for two.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Ribeye steak
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 cup (crumbled) Gorgonzola cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons (melted) Unsalted butter
- 6 pieces Scallions
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
Instructions
Preheat your grill or grill pan to medium-high heat.
Season both sides of the ribeye steaks evenly with kosher salt and freshly ground black pepper. Drizzle with 1 tablespoon of olive oil on each side, rubbing it in to coat the steaks.
In a small mixing bowl, combine the crumbled Gorgonzola cheese, panko breadcrumbs, melted butter, garlic powder, and paprika. Mix until the ingredients are well combined and resemble a coarse paste. Set aside.
Trim the scallions, removing the root ends while leaving the green tops intact. Drizzle the scallions with the remaining olive oil and a pinch of salt.
Place the scallions directly on the preheated grill and cook for 2-3 minutes per side, or until charred and softened. Remove from the grill and set aside.
Grill the steaks on the preheated grill for about 4-5 minutes per side for medium-rare, or longer to your desired doneness. Use a meat thermometer to check for a temperature of 130°F for medium-rare.
Once the steaks are nearly cooked to your liking, spread the Gorgonzola breadcrumb mixture evenly on top of each steak. Close the grill lid and allow the topping to melt and brown slightly, about 2 minutes.
Remove the steaks from the grill and let them rest for 5 minutes to retain their juices.
To plate, arrange the grilled scallions alongside each steak and drizzle with a squeeze of fresh lemon juice for brightness.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.3 g | 227% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 664 mg | 221% | |
| Sodium | 5464 mg | 238% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.6 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 815 mg | 63% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
