In a large skillet, heat butter over medium heat. Add in onion, garlic and rosemary and cook for 3-5 minutes or until the shallot has softened.
Cover steak with plastic wrap and pound with a meat mallet to ¼-in thickness. Spread onion- garlic mixture evenly onto the steak pieces. Sprinkle it with blue cheese and very gently roll the meat. Secure with skewers and cut into 1-2 inch pieces. Sprinkle slices with salt and pepper.
Preheat Heat oven to 375 F.
In a large, oven-safe cast iron skillet, heat 1 tsp of oil on medium high heat. Sear stuffed steak slices gently for 1-2 minutes. Transfer the skillet to the oven and cook for 8 minutes. Let the steak pieces rest for 5 minutes before removing the skewers.
Cook for 8 minutes and let rest for 3-5 minutes.
Balsamic glaze: Heat a small saucepan on medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 5 minutes. Drizzle over steak pieces.
Prepare Taylor Farms Asiago Kale Chopped Kits and serve alongside steak wheels.
Have you ever wanted to use ramen noodles in more than just a soup bowl? Get ready for a new spring in your step thanks to the fresh citrus flavors and crunchy textures of the Citrus Crunch Ramen Salad.