Sometimes, it’s tough to decide which is the star of the meal: the side dish or the entree. That is especially true when the side dish tastes anything like this one: these apples are insanely delicious, and they might be the reason my family requests this meal again and again. Baking apples is nothing new, especially during the fall, but these babies are somethin’ really special. For starters, they’re covered in tangy, creamy Gorgonzola cheese, which is sorta the cheese plate combo of my dreams, but baked, which makes it even better. They’ve also got a hearty helping of both pecans and walnuts, along with fresh rosemary, which all balances out that decadent ooey-gooey cheese situation perfectly.
I like to serve ’em up with a perfectly grilled, balsamic-marinated flat-iron or flank steak which is one of my favorite cuts of steak to work with. They’re think enough that you don’t have to worry too much about over or under-cooking ’em, so long as you’re working with high enough heat, and they really develop the flavors from the marinade super-well. Plus, they slice up perfectly to feed a crowd. I marinate mine for about six hours before grilling to a medium-rare over a charcoal grill. You could definitely cook this up on the stove top using a grill pan, and I think a cast-iron skillet could probably do the trick, as well.
This meal is so comforting and cozy, and I really can’t get enough of it. The apples are so perfectly fall-ish, and the steak really transforms the dish into full-on comfort food. I promise, after giving these baked apples a try, you just might rethink your traditional baked potato side dish when it comes to a steak dinner. Here’s how I cook it all up.
Gorgonzola, Nut & Herb Roasted Apples With Balsamic Marinated Steak
This meal really puts the side dish in the spotlight.
Ingredients
For the Apples
- 2 Red Apples {halved & cored}
- 1 4-oz package Gorgonzola Cheese Crumbles
- 1/4 cup each Chopped Pecans & Chopped Walnuts
- 1 tbsp Packed Light Brown Sugar
- 1 tbsp Chopped Rosemary
- 1/2 tsp Salt
- 1/4 tsp Pepper
For the Steak
- 2-3 lbs Flat-iron or Flank Steak
- 2/3 cup Olive Oil
- 1/3 cup Balsamic Vinegar
- 2 tbsp Packed Light Brown Sugar
- 2 tbsp Chopped Rosemary
- 4 cloves Chopped Garlic
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Red Pepper Flakes
Instructions
For the Apples
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Preheat an oven to 375. Combine ingredients for filling.
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Arrange apples, cut side up, in a baking dish lined with aluminum foil.
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Fill apples with cheese and nut mixture. Spread the additional mixture over the top of the apples.
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Bake, uncovered, for 10-12 minutes, until cheese has lightly browned.
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Cover, then bake an additional 20 minutes, until apples are fork tender. Turn oven off and let apples sit in the hot oven for 5 minutes. Serve immediately.
For the Steak
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Combine ingredients for the marinade. Cover steak in marinade in zip-top bags and let sit, refrigerated, for 6 hours. Rest at room temperature for 30 minutes before cooking.
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Grill 4-6 minutes per side over medium-high heat, until internal temperature has reached 145 degrees, for medium-rare. Rest for 5 minutes before slicing.
