Steak Bites with Melty Blue Cheese Butter
Aaaah, my single-bite delights. Pepper-crusted steak with oozy blue cheese butter seems classy, so sex it up with some crushed-up potato sticks. Trying to impress a date? Maybe add a tiny little roasted potato on there. Maybe add a cherry tomato if they have a huge mouth. But if you go down that path, you better keep that classy sh*t up the entire relationship. That’s why I like to start with the potato sticks. Lets the dude know exactly what he’s getting.
|50g||soft, creamy-style blue cheese, at room temperature|
|1 tbsp||butter, slightly softened|
|225g||sirloin steak, trimmed of excess fat|
|½ tsp||flaked salt|
|3 tbsp||roughly cracked black pepper|
|2 tbsp||canola oil|
|a handful of crushed potato sticks (the kind you get at a supermarket or the corner shop, nothing fancy!)|
You will need: wooden, metal, or bamboo skewers.
In a small bowl, mash the blue cheese and butter with a fork until smooth.
Pat the meat dry with paper towels and cut into twelve 1-inch cubes. Season it all over with the salt. Place the cracked pepper in a shallow dish and press the steak cubes into the pepper on all sides to form a pepper crust.
In a medium or heavy frying pan, heat the oil over medium-high heat. When shimmering-hot, add the steak cubes and cook on all sides until medium-rare, about 30 seconds per side. Remove the steak from the pan by stabbing each cube with a wooden, metal, or bamboo skewer. Squash about 1 teaspoon of the blue cheese butter on top of the meat (it will begin to melt down the sides if you play your cards right), then press a few potato sticks into the cheese.