Creamy Herb Goat Cheese Dressing

To be perfectly honest, really good bleu cheese can be expensive. On my budget, I have to do a little improvising. Here I made a Creamy Herb Goat Cheese Dressing and it was just as good if not better.

I started by marinating a Top Round Steak. The Top Round usually gets confused with a London Broil. London Broil is actually a cooking method, and not a particular cut of meat. The name comes from a method of high heat roasting a seasoned piece of beef under the broiler for great browning and flavor. The most common cut of meat in the grocery store labeled “London Broil” is a Top Round steak. It’s nice and lean, sliced really thin, it works perfectly over a simple arugula salad with sweet grape tomatoes and sliced red onions.


Garlic Chives

2020-05-02 08.52.49

Chives (2)


thyme (2)


2019-06-07 12.57.33

2017-12-15 06.36.19



2020-12-04 09.54.17-1

2019-06-08 23.12.59


2020-04-13 04.36.07



grape tomatoes

Red Onion


arugula with sliced red onions


Prep Time: 10 minutes
Total Time: 10 minutes
Prep Time For Steak: 10 minutes
Inactive Prep Time For Steak: 2 hours
Grill Time For Steak: 15 minutes
Total Tine 2 hours 25 minutes
Yields: approx. 8 ounces
Equipment: 1 (10-cup) food processor, 1 (1-gallon) zip-lock baggie, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, chef’s knife

Ingredients For Creamy Herb Goat Cheese Dressing:
4 ounces of goat cheese, room temperature
1/4 cup of heavy cream
1 tablespoon of garlic chives, finely chopped (substitute regular chives)
1 teaspoon of thyme leaves, finely chopped
1 teaspoon of fresh lemon juice (1 good squeeze)
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper

Ingredients For Marinade:
1 (2 pound) Top Round Steak
3 cloves of garlic, minced
1/3 cup of olive oil
1/4 cup of red wine vinegar
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions For Goat Cheese Dressing:
In a food processor add softened goat cheese, garlic chives, thyme, fresh lemon juice, heavy cream, Kosher salt, and fresh ground black pepper. Pulse until the dressing comes together. You want the dressing to be creamy with small chunks of the goat cheese, running throughout. Transfer to an 8-ounce jelly jar with a tight-fitting lid. Store in the refrigerator.

Directions For Steak Marinade:
In a large plastic resealable zip-lock baggie add minced garlic, olive oil, red wine vinegar, Kosher salt, and fresh ground black pepper. Transfer to the frig for 2 hours. After 2 hours allow the meat to come back to room temperature before grilling.

Directions For Grilling Top Round Steak:

Take the steak out of the refrigerator and let rest on the counter at room temperature for 15 minutes. Remove from the steak from the baggie, using your hands, rub off as much of the minced garlic from the meat as possible before grilling. Preheat your grill to 450-degrees F. for direct heat cooking. Sear the steak for approximately 4 to 6 minutes per side, roatating regularly, until the internal temperature reads 130 to135 degrees F. for medium rare.

Remove the steak from the grill and allow to rest for 10 minutes before slicing against the grain and serving.

To serve, I like to arrange the thinly grilled sliced steak over the top of a bed of arugula a sprinkling of sweet grape tomatoes, thinly sliced red onions, and a handful of sweet peas. Top with the dressing.

There you have it, my Creamy Herb Goat Cheese Dressing.