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Your $60 in Omaha Steaks Cash will arrive in 3 E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send, up to a maximum of 3 per household. Your first E-Reward Card code will be emailed to you 48 hours after the order ships.

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*Savings shown over aggregated single item base price. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. You will receive your Omaha Steaks Cash in three E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send when ordering up to a maximum of 3 per household. Your first $30 E-Reward Card code will be emailed to you 48 hours after your order ships, your $20 E-Reward Card code will be emailed to you 7/1/2018 and your $10 E-Reward card code will be emailed to you 10/1/2018. Your Omaha Steaks $30 E-Reward Card, $20 E-Reward Card and $10 E-Reward Card are a one-time use codes and may each be used on one customer transaction of $79 or more during the valid redemption dates. The codes must be provided at checkout to apply your discount and any remaining balance will be forfeited. You may only use one E-Reward Card code per customer transaction per day. Your codes may not be used to purchase Omaha Steaks Gift Cards, E-Gift Cards or wine. Reward cards may not be used on any order that also redeems Steaklover Rewards points. The codes may not be applied to previous sales, have no cash value, are non-transferable and will not be replaced if lost or stolen. The codes can be redeemed online or by phone and at Omaha Steaks retail locations during the valid redemption dates. The E-Reward Card codes are void if altered, defaced, copied, transferred or sold through any auction. Omaha Steaks reserves the right to change these terms at any time and without notice. The $30 E-Reward Card Code is valid 4/25/18-6/30/18. The $20 E-Reward Card Code is valid 7/1/18-9/30/18. The $10 E-Reward Card Code is valid 10/1/18-12/31/18. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. Limit of 2 on selected items at these exclusive prices. Other restrictions may apply. Offer valid until 11:59pm CST on 4/30/18.

Steak Canapés on Garlic Toasts with Roquefort Cream & Caramelized Pears & Onions

Recipe Categories: All Recipes | Strip Steak

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Steak Canapés on Garlic Toasts with Roquefort Cream & Caramelized Pears & Onions

Use Omaha Steaks Boneless Strip Steaks to create a classy appetizer that is sure to make your guests beg for your secret ingredient. The caramelized pears and onions add one-of-a-kind flavor and texture, paired perfectly with Roquefort cream spread. Serve on toasted slices of a French baguette for further appeal.

Featured Omaha Steaks Product

Boneless New York Strips

8 oz. | 4 count

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Ingredients

Steak:

2 Omaha Steaks Boneless Strip Steaks
Salt and freshly ground black pepper, to taste
2 teaspoons olive oil
16 small arugula leaves, for garnish, optional

Caramelized Pears and Onions:

1 tablespoon butter
3 Bartlett or Anjou pears, ripe but still firm, peeled, cored, and sliced lengthwise into eighths
1 tablespoon sugar
1 tablespoon olive oil
2 onions, thinly sliced

Roquefort Cream:

8 ounces Roquefort cheese, softened
1/4 cup heavy cream
2 tablespoons freshly squeezed lemon juice
1-1/2 teaspoons white wine Worcestershire sauce or regular Worcestershire sauce
Freshly ground white pepper to taste

Garlic Toasts:

1 small French baguette (at least 8 inches long)
3 tablespoons butter, softened
2 cloves garlic, minced

Preparation

To prepare the pears and onions, melt the butter in a large sauté pan over medium-low heat. Place the pears in the pan in a single layer and sauté for 5 minutes on each side. Sprinkle the sugar over the pears and continue to sauté for about 5 minutes longer on each side, or until cooked through but not mushy. Remove the pears and let cool. Wipe out the pan with a paper towel. Heat the olive oil in the pan and sauté the onions over medium heat for about 10 minutes, or until golden brown. Set aside.
For the Roquefort cream, combine the Roquefort, heavy cream, lemon juice, Worcestershire sauce, and pepper in a small mixing bowl. Set aside.
Preheat the oven to 400° F. Slice the baguette on the diagonal into 1/2 -inch slices. (You will need 16 slices.) Combine the butter and garlic and spread a thin layer on each slice of bread. Place the bread, garlic-side up, on a baking sheet and toast in the oven for 6 to 8 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Season the steaks with salt and pepper. Heat the olive oil in a cast-iron skillet and sear the steaks over medium-high heat for about 3 minutes on each side for medium-rare, 4 minutes for medium or to the desired doneness. Remove from the pan and let rest for 5 minutes. Slice the steaks against the grain into 1/4-inch strips that are long enough to fit the toast slices.
To assemble the canapés, spread 1 tablespoon of Roquefort cream on each garlic toast. Lay 2 slices of steak on top of the cream. Arrange 1 slice of caramelized pear and some of the onions on top of the steak. Garnish with the arugula. Serve at room temperature.