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Smoked Strip Steaks with Blue Cheese-Wine Sauce

Looking for a great steak recipe? Look no further. Beef Strip Steak is smoked and served with a blue cheese-wine sauce. Add salad greens for a complete meal.

Smoked Strip Steaks with Blue Cheese-Wine Sauce

Cook Time: 50 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Blue Cheese-Wine Sauce:

Preparation

  1. Step 1

    Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

  2. Step 2

    Combine paprika, pepper and salt in small bowl. Coat steaks with spice mixture.

  3. Step 3

    Place steaks in smoker according to manufacturer's instructions. Set timer for 15 minutes depending on desired smoke flavor. When steaks are done smoking, carefully remove from smoker.

  4. Step 4

    Preheat a 12-inch nonstick skillet on medium heat until hot. Add steaks and cook 12 to 15 minutes or until internal temperature reaches medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from skillet; keep warm.

  5. Step 5

    In same skillet heat cheese, wine and garlic 2 to 3 minutes or until cheese melts. stirring often.

  6. Step 6

    Thinly slice steaks. Place steak on salad greens, drizzle with Blue Cheese-Wine Sauce, as desired. 

Nutrition Information

233 Calories

0 %*

5.4g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

3.6 mg IRON

0 %DV

4.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/4 recipe: 233 Calories; 99 Calories from fat; 11g Total Fat (5.4 g Saturated Fat; 0.3 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 82 mg Cholesterol; 513 mg Sodium; 3.1 g Total Carbohydrate; 1.3 g Dietary Fiber; 27 g Protein; 0 mg Calcium; 3.6 mg Iron; 482 mg Potassium; 0.4 mg Riboflavin; 5.2 mg NE Niacin; 0.7 mg Vitamin B6; 3.6 mcg Vitamin B12; 291 mg Phosphorus; 4.2 mg Zinc; 23.8 mcg Selenium; 67.2 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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