Strip Steak with Spanish Cheese Sauce

Strip Steak with Spanish Cheese Sauce

4 ounces blue cheese, preferably Spanish cabrales, cut into chunks
2 tablespoons unsalted butter, cut into small pieces
1 tablespoon minced shallots
1 teaspoon minced garlic
1 1/2 tablespoons brandy, preferably Spanish, such as Carlos
1/4 teaspoon freshly ground black pepper
2 tablespoons beef broth or water
1 strip steak (about 12 ounces), cut 1 inch thick
1 tablespoon vegetable oil

Combine the cheese, butter, shallots, garlic, brandy, and pepper in a
food processor. Pulse 4 or 5 times to mix the ingredients, then process
until the mixture is homogeneous, about 30 seconds. You should have
about 3/4 cup cheese spread. (The cheese spread maybe made ahead and
refrigerated until needed.)

Preheat the broiler.

Spoon 1/4 cup of the cheese spread into a small saucepan. Add the broth
and place the saucepan on a turned-off burner or near the stove.
Refrigerate all but 1 tablespoon of the remaining cheese spread and save
for another use.

Rub the steak lightly with oil. Broil the steak until seared and nicely
crusted on top, 5 minutes. Turn the steak and broil about 3 minutes more
for medium-rare or 4 minutes more for medium. Spread the reserved 1
tablespoon of cheese spread over the top of the steak. Cook until the
cheese melts and begins to brown, about 30 seconds. Transfer the steak
to a cutting board.

Whisk the cheese spread and beef broth together over medium-high heat
until smooth and bubbling.

Cut the steak into 1/2 inch-think slices and divide between 2 warn

plates. Spoon the sauce over the steak and serve at once.