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Gorgonzola Crusted Steak

You will love this pan-seared Coulotte steak smothered in a breadcrumb and Gorgonzola crust. Serve with loaded baked potatoes and don’t forget to pick up a Heinen’s Bavarian fruit tart for dessert!

Why You’ll Love This Recipe:

  • The Gorgonzola crust makes a tangy topping that elevates this simple steak dinner.
  • Coulette steaks are a tender, inexpensive cut that’s easy to prepare.
  • Offer Delaire Graff Botmanskop from Heinen’s Road Less Traveled: South Africa collection for the main course. Serve chilled Boschendal Rose alongside a fruity dessert.

Gorgonzola Crusted Steak
Cook time:
Prep time:
Total time:



  • 2 large potatoes
  • 1 cup Heinen's gorgonzola
  • 1/4 cup Heinen's breadcrumbs
  • 8 Tbsp. Heinen's olive oil
  • 1 garlic clove, finely minced
  • 4 Heinen's CARE Certified Coulotte steaks (5-6 oz.)
  • Heinen's unsalted butter
  • Sour cream, for garnish
  • Fresh chives, for garnish
  • Heinen's Bavarian fruit tart
  • Salt and pepper, to taste


  1. Preheat oven to 375F.
  2. In a medium-sized bowl, mix together 4 Tbsp. of olive oil and salt to taste.
  3. Coat the potatoes on all sides in the mixture and place them on a sheet tray lined with parchment paper. Bake in the oven at 375F for 1 hour. Set aside when done cooking.
  4. In the meantime, combine the Gorgonzola, panko, garlic and 2 Tbsp. of olive oil together in a medium bowl. Briefly set aside.
  5. Season the steaks on both sides with salt and pepper.
  6. Add the remaining 2 Tbsp. of olive oil to a cast iron skillet over high heat.
  7. Once it begins to smoke, add in the seasoned steaks and cook for 3 to 3 1/2 minutes or until browned.
  8. Flip the steaks over and cook them for 30 seconds.
  9. Turn the heat off and top off each steak with the Gorgonzola-breadcrumb mixture. Place the skillet under the broil for 2-3 minutes or until the Gorgonzola-breadcrumb mixture is browned.
  10. Slice open the potatoes and add in unsalted butter, sour cream and sliced chives.
Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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