Blue cheese and steak panini
Preparation 10 minutes
Cooking time 20 minutes
This blue cheese sauce doubles as a salad dressing and it also goes well with braaied chicken. It will last in the fridge for up to a week.
- 2 deboned rib-eye steaks
- (300 g in total)
- 2 red peppers
- olive oil
- 4 panini
- butter or mayonnaise
- gherkins (optional)
- lettuce (optional)
- 1 onion, sliced thinly (optional)
For the sauce
- 125 g blue cheese (or to taste)
- 1 cup parsley
- 2 spring onions
- 1 clove of garlic
- 4 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 125 g cream cheese
- 1/3 cup olive oil
- Baste the steaks and red peppers with olive oil. Sear the peppers over the coals until the flesh is tender. Peel them and cut into slices.
- Prepare the sauce by blitzing half of the blue cheese with the rest of the sauce ingredients. If you don’t have a blender, chop the parsley, spring onions and garlic finely, and mix them with the rest of the ingredients. Add more blue cheese to taste – crumble the cheese to add texture.
- Braai the steaks for about 4 minutes a side then set them aside for 5 minutes to rest. Slice thinly.
- Cut open the panini and spread with butter or mayonnaise. Put a few slices of red pepper on each panini, followed by a few pieces of steak and a spoonful of blue-cheese sauce. Garnish with gherkins, lettuce and onion.
VARIATION: Substitute the blue cheese with 1 – 2 anchovy fillets and add a small chopped chilli. The cream cheese can also be left out, but then add more olive oil to the sauce.