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Home » Recipe » Grilled Steak with Saint Agur and Walnut Butter

Grilled Steak with Saint Agur and Walnut Butter

Published on December 5, 2018 by Elizabeth Atia 10 Comments
Last Updated on January 14, 2020

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This delicious Saint Agur and walnut butter is perfect served with grilled flatiron steak, plus there’s enough to keep in the freezer for another day. Recipe created by Saint Agur chefs for Elizabeth’s Kitchen Diary.

Grilled Steak with Saint Agur and Walnut Butter

I confess blue cheese has never been on the top of my list of cheese I like to eat. In fact, up until now, I have actively avoided it. There was something about the lines of ‘fragrant’ blue mould that just put me off the entire notion. Saying that I felt the same about yoghurt for years too – live cultures? I’m not eating that!

I have been missing out!

Over the last week or so I have become a firm convert to the wonderful, flavoursome ingredient that is blue cheese, and this is thanks to Saint Agur.

Some time ago their marketing team asked if they could create a Saint Agur recipe especially for me and my taste preferences. I’ve reached the stage in my food story where I will gladly try new things, and I even enjoy testing my limits when it comes to ingredients and flavour combinations. They asked me what I liked – I said steak, perhaps something with blue cheese and walnuts. They came up with this recipe… and oh my goodness, I can not get enough of this Saint Agur and walnut butter!

Saint Agur and Walnut Butter for Steak

Saint Agur originates from the Auvergne region of Central France, an area renowned for its centuries-old tradition of blue cheese making. It is made with milk from cows that graze on the rich grass of the region’s volcanic pastures, and it is has a rich blue taste and creamy texture.

It’s a perfect addition for any cheeseboard; delicious on crusty bread or as a snack spread on toast, or you can use it to add a kick to your favourite recipes, hot or cold.

Grilled Steak with Saint Agur and Walnut Butter

For this recipe, Saint Agur has been paired with unsalted butter, walnuts, parsley, a splash of Tabasco and a generous helping of freshly ground black pepper. Chill and serve in slices over a perfectly cooked flatiron steak. 

The steaks pictured above in these finished photos came from the O’Keeffe Traditional Family Butchers in Looe, Cornwall, bought to take on a VW campervan road trip with my blogging friend Jane from The Hedgecombers. Father and son butcher team Joe and Thomas expertly butchered and scored our steaks for us, and I cooked and served them while Jane and I stayed in the Penzance Youth Hostel. Who says you have to give up good homemade food while travelling?

Jane videoed me making this steak – check out her fab video below (and don’t forget to subscribe to her YouTube channel – you’ll love it!).

This butter has gone on to be one of my favourite foodstuffs; I’ve eaten it for breakfast with bacon and sauteed peppers, I’ve had it with chicken and kale for lunch, I had it with fillet steak for my birthday and I even served a generous slab with some Brussels sprouts yesterday – divine! Leftover butter keeps well in the freezer – simply slice off and defrost what you need.

Ingredients for steak with blue cheese walnut butter

Ingredients needed

  • Saint Agur cheese – look out for it in the chilled section of your local supermarket; it comes in a handy 150-gram size, perfect for this recipe
  • unsalted butter – the same quantity as the blue cheese
  • walnuts – half the amount of the cheese, broken into pea-sized pieces
  • Tabasco sauce – a good splash or two, depending on your tastes
  • fresh parsley
  • a good grinding of black pepper

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How to make Blue Cheese and Walnut Butter Step by Step

Instructions

Step 1: mix the softened butter with half the Saint Agur cheese in a small bowl until smooth.

Step 2: crumble in the remaining Saint Agur cheese.

Step 3: add the walnuts.

Step 4: add the parsley, Tabasco and a good grinding of black pepper.

Step 5: fold in until combined.

Step 6: form into a log shape on greaseproof paper, roll up and chill for an hour.

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Grilled Steak with Saint Agur and Walnut Butter

Are you a blue cheese fan, or are you one of those people (like me) who never really ate it before. I urge you to give it a try if you fall in the latter category.

Me, I’m now going to revisit some of my other opinions on certain foods I tend to avoid – Marmite, I’m looking at you! 

For more recipe inspiration visit the Saint Agur website, and don’t forget to follow them on social media too.

Grilled Steak with Saint Agur and Walnut Butter

Grilled Flatiron Steak with Saint Agur and Walnut Butter

A delicious blue cheese and walnut butter to serve with grilled flatiron steak, plus enough to keep in the freezer for another day. Recipe created by Saint Agur chefs for Elizabeth's Kitchen Diary.
5 from 1 vote
Print Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 2 servings
Author: Elizabeth

Ingredients

  • 150 grams butter softened
  • 150 grams Saint Agur blue cheese
  • 75 grams walnut halves roughly broken into pea sized pieces
  • 1 tbsp fresh parsley chopped
  • 5 drops Tabasco sauce or more or less, to taste
  • freshly ground black pepper to taste
  • 2 200 g flatiron steaks
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Instructions 

  • Put the soft butter in a bowl and add half the Saint Agur. Mash together until smooth.
  • Work in the parsley, Tabasco and a good milling of black pepper.
  • Break the remaining Saint Agur into small pieces and fold it in to the seasoned butter along with the walnuts.
  • Check the seasoning and adjust, if you wish.
  • Roll the butter up into a log in greaseproof paper, transfer to the fridge and chill until firm - about an hour.
  • Bring the two steaks up to room temperature.
  • Season the steaks with salt and pepper. Heat a splash of oil in a frying pan, or brush the steaks with oil and grill on a griddle. Cook the steaks briskly for two minutes on each side (for rare to medium rare). I cook mine for 8 minutes, turning every two minutes, for my perfect steak.
  • Remove from the pan and ret in a warm place for five minutes.
  • To serve, put the steaks on warm plates and garnish with a couple of slices of the Saint Agur butter.
  • A garnish of a watercress salad with some chopped shallot tossed through would be a fine accompaniment.

Notes

Food waste prevention tip: store any remaining butter in the freezer, slicing off the amount you need straight from the freezer. This will keep for several weeks.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

 

  • One year ago: Roasted Lamb & Mini Bannock Christmas Canapes
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  • Five years ago: Whipped Shortbread – A Christmas Essential!
  • Six years ago: Shetland Pepperkakehus
  • Seven years ago: Steampunk Costume

Pin this recipe for later

Grilled Steak with Saint Agur and Walnut Butter #steak #bluecheese #walnuts
Grilled Steak with Saint Agur and Walnut Butter #steak #bluecheese #walnuts

Grilled Steak with Saint Agur and Walnut Butter #steak #bluecheese #walnuts
Grilled Steak with Saint Agur and Walnut Butter #steak #bluecheese #walnuts

This is a sponsored post in collaboration with Saint Agur. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

Filed Under: Beef, Hoof & Feather, Recipe

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Comments

  1. nicole (thespicetrain.com) says

    January 17, 2019 at 6:35 pm

    This sounds and looks mouthwatering! Beautiful styling in these photos, I love your prop choices. Thanks for sharing, Elizabeth! 🙂

    Reply
  2. Rachel says

    December 27, 2018 at 5:49 pm

    Oooh now for me, the smellier the blue cheese the better and I adore it with a steak, but it has to be the right quantity as to not overpower everything on the plate x

    Reply
  3. Stephanie says

    December 27, 2018 at 5:49 pm

    I have to admit I’m not the biggest fan of blue cheese, but this recipe is tempting me – it looks and sounds delicious! x

    Reply
  4. Charli Bruce says

    December 10, 2018 at 9:36 am

    This sounds absolutely beautiful! I love steak, so shall definitely be trying this recipe x

    Reply
  5. Kara says

    December 7, 2018 at 8:30 am

    I have never tried this before but it looks delicious

    Reply
  6. Rhian Westbury says

    December 7, 2018 at 8:23 am

    I’m like you used to be and I avoid blue cheese and it’s just not for me, although my dad loves it so I’m sure he would love this x

    Reply
  7. Jenny says

    December 6, 2018 at 9:31 pm

    I’ve never tried this type of cheese before, I bet it has a really distinctive taste.

    Reply
  8. Latoyah says

    December 6, 2018 at 5:36 pm

    Wow! This looks so yummy! I’ll have to give it a go.

    This cheese is so yummy!

    Reply
  9. MissPond says

    December 6, 2018 at 4:18 pm

    I love love love St Aguir! It’s perfect on burgers but I’ve never had with steak. I’ll have to try this 🙂

    Reply
  10. Jane says

    December 6, 2018 at 8:02 am

    OMG those photos bring bring back ALL the tasty memories! Thanks for sharing this recipe with me, we love it so much we’re making it again for our Christmas cheese board!

    Hope to see you again soon lovely friend 🙂

    Mwah!

    Reply

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Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

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