Why do I massage garlic and rosemary into the steak?

Rubbing the 2 teaspoons minced garlic and chopped rosemary directly into the meat infuses it with earthy, aromatic flavor as it sears. Season with salt and pepper too. Because the strip cooks fast, this quick rub does the work of a marinade - flavor lands on the surface where the crust forms.

What oil should I use to sear the skewers?

Canola oil is ideal here because its high smoke point handles the hard, hot sear that gives the steak and cherry tomatoes a caramelized crust. Get the pan really hot first. Avoid extra-virgin olive oil for searing - it smokes and turns bitter at the temperature you want for a proper char.

The Kitchen

Steak and Blue Skewers

Name: Steak and Blue Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: Steak & Blue Skewers; 6 oz. NY Strip Steak; 8 cherry tomatoes, cut in half; Salt and pepper for seasoning; 2 tsp. minced garlic; 1 sprig rosemary, leaves removed and chopped; 2 TBS. Canola oil; (8) 4-inch skewers (appetizer size); 1 TBS fresh parsley, chopped; Gorgonzola Cream Sauce; 1/2 c. heavy cream; 2 oz. gorgonzola; Pinch salt and pepper; Pinch onion and garlic powder; 1 teaspoon fresh parsley

By Therese Ludwig, Executive ChefAmerican

Before You Start

How do I keep the steak tender and not chewy? Cook the NY strip to medium-rare, about 2-3 minutes total, searing and rotating for even color. Pull the steak from the fridge 30 minutes ahead, pat it dry, and slice against the grain. The biggest mistake is overcooking - a minute too long turns juicy strip dry.

What blue cheese works best in the cream sauce? We use gorgonzola because it is creamy, melty, and milder than sharper blues like Stilton, so it complements the steak without overpowering it. Crumble the 2 ounces into the warm heavy cream over medium heat, whisking until smooth. Want more bite? A firmer blue cheese delivers a bolder, punchier sauce.

Can I make the gorgonzola cream sauce ahead? Yes - make the sauce up to 2 days ahead and refrigerate. It thickens cold, so reheat gently over low heat, whisking in a splash of heavy cream to loosen it back to a silky, pourable consistency. Sear the steak skewers fresh, then drizzle or dip just before serving for the best texture.

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Elevate your appetizer game with these irresistible Steak & Blue Skewers. Combining the robust flavors of NY Strip Steak with the juicy sweetness of cherry tomatoes, these skewers are perfectly seasoned with garlic and rosemary. Finished with a rich gorgonzola cream sauce, they offer a luxurious bite-sized experience. Whether you're hosting a dinner party or looking for a sophisticated starter, these skewers are sure to impress.

Overview of Ingredients

NY Strip Steak

The NY Strip Steak is the star of this dish, providing a tender and flavorful base. Known for its fine grain and balance of marbling, the NY Strip ensures a juicy and succulent texture when cooked. For this recipe, the steak is cut into bite-sized pieces, making it ideal for skewers. Seasoning with garlic, rosemary, salt, and pepper enhances the steak's natural flavors, creating a mouthwatering combination.

Cherry Tomatoes

Cherry tomatoes add a burst of sweetness and acidity, balancing the richness of the steak. Their bright color and juicy texture contrast beautifully with the meat, providing a delightful burst of flavor in every bite. Halving the tomatoes ensures they cook evenly and caramelize alongside the steak.

Seasonings and Oil

Using canola oil for its high smoke point, this recipe ensures a perfect sear on the steak skewers. Minced garlic and chopped rosemary are massaged into the steak, infusing it with aromatic and earthy notes. Salt and pepper are essential for seasoning, bringing out the natural flavors of the ingredients.

Gorgonzola Cream Sauce

A drizzle of gorgonzola cream sauce adds a rich and tangy finish to the skewers. The creamy blue cheese sauce complements the savory steak and sweet tomatoes, creating a harmonious blend of flavors. Freshly chopped parsley is sprinkled on top, adding a touch of freshness and color.

Active15 min

Total25 min

Servings

Ingredients

Steak & Blue Skewers6 oz. NY Strip Steak8 cherry tomatoes, cut in halfSalt and pepper for seasoning2 tsp. minced garlic1 sprig rosemary, leaves removed and chopped2 TBS. Canola oil(8) 4-inch skewers (appetizer size)1 TBS fresh parsley, choppedGorgonzola Cream Sauce½ c. heavy cream2 oz. gorgonzolaPinch salt and pepperPinch onion and garlic powder1 teaspoon fresh parsley

Instructions

1Cut NY into bite-size pieces. Drizzle 1 TBS. of oil onto the steak pieces. Season with garlic, rosemary, salt, and pepper. Massage seasonings into the steak.
2Alternate the seasoned steak and cherry tomatoes on a skewer. Continue until all skewers are made.
3Heat a medium sauté pan with the remaining oil. Get the pan really hot, and then sear steak skewers rotating to all sides for even caramelization on steak and tomatoes. Cook to medium rare, about 2-3 minutes. Remove the skewers from the pan and drizzle gorgonzola cream sauce over the top. Sprinkle with fresh chopped parsley. Serve immediately.
4Heat heavy cream in a sauce pot and bring up to a gentle boil. Once at a boil, add in gorgonzola, salt, pepper, parsley, onion and garlic powder.
5Cook until cheese melts and sauce thickens, about a minute. Taste to adjust seasoning. Drizzle sauce over steak skewers.

Make it yours

Cooking Tips
Skewering: When assembling the skewers, alternate between seasoned steak and cherry tomato halves. This ensures each skewer has a balance of flavors and textures.
Searing: Heat the sauté pan until very hot before adding the skewers. This helps achieve a perfect caramelization, locking in the juices of the steak and enhancing the sweetness of the tomatoes.
Doneness: Aim for a medium-rare doneness (about 2-3 minutes) to keep the steak tender and juicy. Adjust the cooking time if you prefer a different level of doneness.

Good to know

Cook it together.

This is exactly the kind of dish we cook live with teams and couples — a chef on screen, fresh ingredients shipped to every door, and nothing to clean up but your own plate.

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