Rib Eye with Strawberry and Blue-Cheese Chutney

Rib Eye with Strawberry and Blue-Cheese Chutney

By Chef Lippe

Steak is delicious. You didn’t need me to tell you that, but I just wanted to remind you that it is especially delicious if you pair it with blue-cheese and strawberries.  Now I know I have mentioned my partner and her love of plain food. You all know the type… (True Monk type personality when it comes to food. Don’t let the vegetables touch the meat, plain hot dogs – not even ketchup) So the sky must have fallen and day turn to night when I put her favorite steak in front of her covered with strawberries and blue-cheese!

After 5 minutes of talking (you know the kind that the neighbors can hear) she put a bite in her mouth… and it was true love! Happy ending! In that 5 minutes, I pointed out that there is strawberry salsa that is so good on salmon, that there is a strawberry and fish taco and the list went on and on before she took that first bite.

So I was confident that I have a winning recipe when she asked for a second helping. By the way did I tell you she HATES blue-cheese.


6 rib eye steaks
2 cloves garlic
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons Worcestershire sauce
Salt and pepper

1/4 cup olive oil
1/4 cup white wine
1/2 purple onion
1 cup strawberries, rinsed and quartered
1 and 1/2 cups blue-cheese

Prep Time: 35 minutes
Yields: 6 servings

First, deck out those steaks. Cut the garlic into thin slices and sprinkle over steaks.  Then, in a small bowl, mix together olive oil, balsamic vinegar, Worcestershire sauce, salt, and pepper.  Pour over steaks, pop them into the fridge, and let marinade for 4 to 8 hours.

Next, place those steaks on the grill and cook at a high heat to taste.  I prefer mine medium-well.

Remove from grill and let the steaks sit for about 5 minutes.

Slice onion into rings and then half the rings. Bring olive oil and white wine to a simmer in large pan.  Add onions and stir fry for about 3 minutes or until onions are soft.

Toss strawberries into pan and cook just until the juices turn pale pink or roughly 2 minutes.

Now, plate your masterpiece.  Spread 1/4 cup blue cheese on each steak and top with strawberry mixture. Watch the blue cheese melt onto the steak.

Serve immediately with a salad and asparagus.

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Filed under Chef Lippe, chutney, Food, Food blog, grilled, grilled rib eye, olive oil, recipes, strawberries, Strawberry and blue cheese chutney

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