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  • Prep
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  • Total
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  • Servings
    8

Grilled Steak Kabobs with Blue Cheese Fondue

Ingredients

  • 16−18 wooden skewers
  • 2 pounds sirloin steak, cut into 1½-inch cubes
  • Treasure Cave® Crumbled Blue Cheese for garnish

 

For the marinade:

  • ¾ cup dry red wine
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2−3 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon fresh rosemary, finely chopped
  • ½ teaspoon fresh thyme, finely chopped

 

For the fondue:

  • 8 ounces Treasure Cave® Crumbled Blue Cheese
  • 4 teaspoons cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ½ cup dry white wine
  • 2 teaspoons fresh thyme, minced
  • ¾ cup heavy cream
  • Pinch cayenne pepper
  • ¼ teaspoon black pepper
  • 1 teaspoon chives, finely chopped

Directions

  1. Soak wooden skewers for at least 30 minutes.
  2. In a large bowl, whisk all of the marinade ingredients together until well blended. Add the beef cubes and toss to combine. Cover and refrigerate at least 4 hours or overnight.
  3. Slide the meat cubes onto the skewers.
  4. Heat a grill to high heat. Grill for 8−10 minutes or until desired doneness, turning skewers as they cook. Turn off grill and cover to keep warm.
  5. In a bowl, combine the cheese and cornstarch. Set aside.
  6. Heat a saucepan to medium-high heat, add the oil and swirl to coat. Add the garlic and sauté until fragrant, about 30 seconds. Add the wine and thyme and bring to a simmer for 1 minute. Whisk in the cream, cayenne and black pepper. When the cream mixture begins to bubble, reduce the heat to medium-low. Add the cheese mixture 1/3 cup at a time, stirring with a rubber spatula until the cheese is completely melted before adding more. Transfer to a fondue pot and keep warm.
  7. Transfer kabobs to a platter and garnish with crumbled blue cheese. Sprinkle chives on top of the blue cheese fondue and serve with the kabobs.

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