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Blue Sky Steak and Waffles
 
RecipeBeef Cuts
Blue Sky Steak and Waffles
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Blue Cheese Waffle Batter: 
Mix together all ingredients. Refrigerate, covered.                                           Yield 6 cups
Prepared waffle batter6 cups
Died tarragon 1-1/2 tablespoons
Kosher salt1-1/2 tablespoons
Black pepper2 teaspoons
Garlic powder2 teaspoons
Dried thyme3/4 teaspoon
Coarse-Grain Mustard Demi-Glace: 
In saucepan, melt butter; add shallots and sauté until translucent. Add vinegar; simmer 4 minutes. Add demi-glace and bring to a boil. Whisk in mustard, reduce heat and simmer 3 minutes; season with salt and pepper.

Yield: 6 cups

Butter1/4 cup
Minced shallots1/2 cup
Sherry vinegar1/2 cup
Veal demi-glace6 cups
Coarse grain mustard6 tablespoons
Salt and black pepperAs needed
  
Per order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot. Add steak; sear on both sides until well browned. Place in 500°F oven and cook to medium rare or desired doneness. Carve across grain into thick slices.

Using waffle iron outfitted with the mini waffle plate (4 per plate), ladle 1/4 cup Blue Cheese Waffle Batter into 2 sections of the waffle iron and cook according to manufacturer’s direction. Remove waffles and immediately push in center of each waffle to create a small cup. Fill with 1 oz. blue cheese and sandwich waffles together, making sure waffle depressions line up. Place waffle sandwich back in waffle iron and cook 1 minute or until cheese is melted. Place 1 cup Swiss chard in center of plate; fan steak on top.

Place waffle on top of steak; ladle 2 oz. Coarse-Grain Mustard Demi-Glace on and around steak and waffle.
Ribeye cap steak, 8-ounce portions (IMPS/NAMP1112D)24 each
Salt and black pepperAs needed
Grapeseed oilAs needed
Crumbled blue cheese24 ounces
Wilted Swiss chard24 cups


Nutrition information per serving: 860 calories; 49 g fat(23 g saturated fat; 9 g monounsaturated fat); 233 mg cholesterol; 3074 mg sodium; 40 g carbohydrate; 5.4 g fiber; 65 g protein; 23.0 mg niacin; 1.3 mg vitamin B6; 3.1 mg vitamin B12; 9.0 mg iron; 66.1 mg selenium; 10.7 mg zinc; 55.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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