Good Lifestyle

Steak And the blue cheese is a perfect match, do not you? The rich Funkiness of the blue cheese intensifies the great monkey of the steak. Mixed with crumbs of bread and herbs, the blue cheese forms a crisp fondue crust on the top of the beef, which can be guilt inducing its delicious but finally contributes only about 40 calories to the dish (compared toOutback's The blue cheese crust, which adds about 400 calories and 30 grams of grease to the net of their Victoria dish). Filetloin-or mignon net works better here, but if you are looking for great results for half the price, the swirl is quite good. This steak recipe in blue cheese crust will avoid more than 600 calories and nearly twenty dollars! See, eat in its advantages. Cook with your favoritegrilled vegetables To keep your guilt (and your health) in good balance, then dig and enjoy!

Nutrition:330 calories, 17 g of grease (6 g saturated), 600 mg of sodium

Serve 4

You will need

1/2 cup bread breadpaper (preferably home or Panko)
1/4 cup crumbled blue cheese
2 c. Chopped fresh parsley
1 teaspoon of rosemary chopped fresh or thyme
1 tablespoon of olive oil
4 STEAKS OF SURLONGE OR NET (4-6 OZ each)
Black salt and pepper

How to do it

1. Preheat the oven to 450 ° F. Combine the crumbs of bread, cheese, parsley and rosemary in a bowl to mix and set aside.
2. Heat the oil in a large cast iron pan, a grill stove or a stainless steel jumping pan on high heat.
3. Season the steaks everywhere with salt and a lot of black pepper.
4. Seaze the first side of the meat for 2 minutes, until well browned.
5. Return the steaks and top with a quarter of the bread crumbs, using your fingers to gently support it in the meat.
6. Transfer the steaks to the oven to finish cooking (ideally in the pan if it is in the oven-proof, but otherwise, a cooking sheet or a dish.
7. Steaks should be carried out in 5 to 6 minutes, when they feel firm but always elastic touch (an internal thermometer must be read 135 ° F for medium means).
8. This should happen at the same time as bread crumbs have browned well and trained a crust.
9. Let the steaks rest a few minutes before serving.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!