I’ve become a bit of a purist about my steak these days, just a generous smear of mustard on top. But I had some Gorgonzola sauce leftover from my final carb blow-out on Monday night, so I paired it with a nice piece of porterhouse last night.
Steak with blue cheese sauce is a decadent treat that’s also low-carb. Sure, you shouldn’t eat it every night, but it’s a delicious occasional treat.
I also had some leftover roast pumpkin salad ingredients, so I added them on the side, with a sprinkle of cucumber pieces.
Recipe: Steak with Gorgonzola sauce
250g cream (I used lactose-free for other dietary reasons, plus it’s long-life so there’s always some in the pantry)
1/2 tsp chilli flakes
Method: Warm cream over a low heat until simmering. Melt chunks of Gorgonzola into the cream and stir in chilli flakes (optional). Grill steak to taste. Drizzle sauce over. Serve with salad.