Video Transcript

Hello. My name is Matt Christianson at Urban Farmer restaurant in Portland, Oregon. And this is our steak with blue cheese. We take flat iron steak, we sear it really really hard, and then we place it in the fridge over night to chill. Once it's chilled we're able to slice it, nice long pieces. We take our favorite blue cheese. In this case it's a local blue cheese to Oregon. Cut it in little blocks, it gets wrapped around the steak and then there's a toothpick placed in it. We take these little units, we're going to place them on crostini. In this case I used house made brioche. And after they're placed around we'll put it in the oven to warm up. While it's warming we'll make a little salad to go with this dish. We pickled shallots. We take some of the pickling liquid from the shallots. It'll be used as the vinaigrette to toss everything in. Take a nice fresh arugula, the spiciness goes really well with that steak. Salt, pepper, extra virgin olive oil. After about 3 or 4 minutes in the oven that cheese will melt really nicely. The steak will continue to cook the rest of the way. And once we come out, it'll have a little bit of browning over a nice melted cheese. That can go down. Garnish it with a little bit of our arugula salad and a little bit of those juices that we've used to dress it with right over the top. It'll help soak in with the bread, it'll go really well with the cheese. A little extra olive oil of course. This is our steak with blue cheese. Thank you for watching.