If you’re going to top a great steak with cheese be sure you pick a top quality cheese. In this case “Old Amsterdam”.
Old Amsterdam is pretty much the king of Dutch cheeses and has won many international prizes.
It is a matured cheese that is salty with a sweet after taste. It has an impressive black rind and although it is mostly eaten as an appetizer with drinks, it’s great melted over sticky sweet onions and juicy steak.
First you need to caramelize the onions for at least ten minutes to get the best flavour, sprinkle with some sugar and then a splash of vinegar for the best result. Pile up high on your steak, top with cheese and grill!!!
4 4 oz. Steaks, baby top*
4 medium onions, peeled and sliced
1 tbsp. Coconut sugar or brown sugar
2 tbsp. Apple cider vinegar
3 tbsp. butter
1 tbsp. oil
4 slices Old Amsterdam cheese
Salt and freshly ground Pepper
Heat a frying pan over medium heat. Add 1 tbsp. butter and add the onions. Cook slowly over low heat for about ten minutes until deep golden.
Sprinkle over the coconut sugar and caramelize for a minute or so. Pour over the vinegar and let it bubble until it becomes sticky.
Remove from heat and reserve.
Heat another pan on high heat. Add the remaining butter and oil.
Season the steaks just before cooking!
Cook the steaks for two to three minutes on each side, according to how you like yours, and depending on how thick the steak is. Check by gently pressing with two fingers.
When you press a steak with two fingers, if it feels very bouncy and soft your steak is still quite rare. The firmer the steak feels the more done it is. In this case, since the steaks are also shortly grilled, leave them a bit more rare than usual.
Transfer the steaks to a baking dish. Cover each steak with a quarter of the onions and top with a slice of cheese. Grill on high for a minute or two until golden.
* Baby-top is cut from the thick part in the topside or rear of the animal. Because of its shape it also called ’round’ steak. ‘Normal’ steak is cut from soft and lean pieces of meat from the rump of the cow. Compared with fillet steak and baby-top it is a little less tender
Not quite what you were looking for? How about Chorizo Burger, Balsamic Onions and melted Manchego.