Recipes: Super Bowl Steak

Jan. 30, 2008— -- Looking to change up your usual Super Bowl party fare? "GMA Now" asked New York City's Morton's Steakhouse to share some of their favorite recipes for the big game.

Here are Executive Chef Elias Iglesias' Super Bowl party picks:

Serves 8 - 10

Cooking Instructions:

Preheat oven to 350 degrees

In a nonstick skillet, cook the bacon over medium-high heat for about 8 minutes or until nearly crisp. Drain the bacon and wipe the skillet dry.

Return the bacon to the pan, add the garlic and cook over medium heat for about 3 minutes longer or until the bacon is crisp. Take care the garlic does not burn. Drain on paper towels.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the cream and beat well to mix. Fold in the bacon, garlic, blue cheese and chives.

Transfer to a 2 cup baking dish, top evenly with almonds and bake for about 30 minutes or until it is heated through.

Serve with crackers, baguette slices or vegetables.

Serves 3 - 4

Cooking Instructions:

In a glass or rigid plastic dish large enough to hold the steak easily or in a sealable plastic bag, pour the Bloody Mary mix over the steak. Cover or zip the bag closed and refrigerate for at least 4 hours and up to 6 hours.

Lift the meat from the marinade and let most of it drip off the meat. Discard the marinade. Let the meat sit at room temperature for about 30 minutes.

Meanwhile, prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Before igniting the grill, lightly spray the grill rack with cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.