Beef and Blue Cheese Pickups

Smartpoints value per serving
Total Time
1 hr 20 min
15 min
35 min


olive oil cooking spray

3 spray(s)

olive oil

4 tsp

uncooked onion(s)

16 oz, (1 onion), white variety, halved and thinly sliced

table salt

¾ tsp

fresh thyme

1 tsp, leaves

whole wheat french bread

8 oz, baguette variety, cut diagonally into 24 (1/4-inch) slices

uncooked lean flank steak

1 pound(s), trimmed

fennel seeds

1 tsp, ground using spice grinder or mortar and pestle

garlic powder

½ tsp


½ tsp

black pepper

¼ tsp

gorgonzola cheese

1 oz, or blue cheese, crumbled


  1. Heat 2 teaspoons of oil in large nonstick skillet over medium heat; add onion and ¼ teaspoon of salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. Reduce heat to low and cook onion, stirring occasionally, until light golden, about 20 minutes longer. Transfer to small bowl and stir in thyme; let cool. (Can be made up to 1 day ahead and refrigerated.)
  2. Preheat broiler.
  3. Arrange bread on baking sheet. Lightly spray tops of bread slices with olive oil nonstick spray. Broil 5 inches from heat, without turning, until golden, about 2 minutes.
  4. Rub remaining 2 teaspoons oil all over steak. Mix together fennel, garlic powder, paprika, pepper, and remaining ½ teaspoon salt in cup; rub all over steak.
  5. Spray grill pan with nonstick spray and set over medium heat. Put steak in grill pan and grill until instant-read thermometer inserted into side of steak registers 145°F, about 5 minutes per side. Transfer steak to cutting board; let stand 10 minutes.
  6. To serve, cut steak against grain on slight diagonal into 24 thin slices. Arrange bread, toasted side up, on platter. Top each toast with about 2 teaspoons caramelized onion, 1 slice of steak (folded to fit bread), and few crumbles Gorgonzola.
  7. Per serving: 2 pieces


To ensure that the onion gets well caramelized, don’t stir it more often than about every 5 minutes.

A happier, healthier you starts here