Steaks with Shallot Sauce and Peach Crumb Cake Parfaits | Publix Super Markets
Steaks with Shallot Sauce and Peach Crumb Cake Parfaits
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Cooking tools:
- Grill
- Grill pan
- Instant-read thermometer
- Parfait glass
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Measuring cup
- Wooden spoon
- Peeler
- Refrigerator
- Plate
Ingredients
- 2 (3-oz) packages shallots, coarsely chopped
- 3 tablespoons light brown sugar
- 1/4 cup balsamic vinegar
- 1/8 teaspoon red pepper flakes
- 1 1/2 lb grilling steaks (ribeye, NY strip, or tenderloin)
- 1 1/2 teaspoons Bakery bread-dip seasoning (Sicilian)
- 1 tablespoon olive oil
- 4 tablespoons crumbled Gorgonzola cheese
- 8 oz frozen nondairy whipped topping
- 1 cinnamon coffee cake with crumb topping (12–17 oz)
- 4 medium fresh peaches
- 1 cup maple syrup
- 1 cup sweet white wine (or 100% white grape juice)
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