Blackened Porterhouse with Bacon and Blue Butter Greens with Beets and Maple-Glazed Hazelnuts
INGREDIENTS
¼ cup Blue Cheese-Maytag Blue or similar
½ Unsalted Butter, room temp.
4 oz. Assorted Greens
1 each of Red and Golden Beets, cooked, peeled and sliced
¼ red onion, thinly sliced
1 Tbsp. Fresh Chopped Parsley
1/2 cup Hazelnuts, halved
¼ cup Maple Syrup
Olive Oil
Apple Cider Vinegar
LET'S GET COOKING!
Bacon and Blue Butter:
Cook the bacon in a skillet until crispy. Crumble and place in a paper towel.
In a small bowl, beat together the butter, blue cheese, parsley and crumbled bacon. Using a tablespoon, scoop on a plate and refrigerate.
Salad:
Toss hazelnuts in maple syrup. Place in a baking sheet with parchment paper and bake at 325F for 10 minutes. Stir and continue to bake for 10 minutes stirring often every 5 minutes. Cool.
Place greens in a bowl, add sliced beets and hazelnuts.
When ready to serve, toss with oil and vinegar, salt and pepper.
Steak:
Preheat a grill to medium high. Generously season steak with blackened seasoning. Place on the grill and cook for 4-5 minutes on each side, until slightly charred. Check the internal temperature until it reaches 125F for a medium rare, 130F for medium.
Remove steak from grill, add dollop of blue cheese butter on top and cover with aluminum foil. Let rest for 5 minutes. (Optional: serve bean salad over lettuce leaves).