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:

Warm Blue Cheese Dip

Serves 8 - 10

8 slices hickory smoked bacon, diced

2 cloves garlic, minced

8 ounces cream cheese, softened

1/4 cup heavy cream

4 ounces crumbled blue cheese

2 tablespoons chopped fresh chives

2 tablespoons chopped almonds

Crackers, sliced baguette or trimmed fresh vegetables, for serving.

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.

Bloody Mary London Broil

Serves 3 - 4

1 quart (4 cups) regular or spicy Bloody Mary Mix

One 1 1/2 - 2 pound flank steak

Vegetable oil cooking spray

Horseradish Sauce

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.

If using a charcoal or gas grill, grill the meat for 7 minutes. Turn, using tongs, and grill the other side for 6 to 7 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 7 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare or until the desired degree or doneness.

Transfer the meat to a cutting board and let it rest for 8 to 10 minutes. Slice the steak across the grain into 1/2 inch thick slices. Serve with horseradish sauce on the side.

Morton's "Million-Dollar" Hamburger

Serves Six

4 pounds coarse-grind ground sirloin

4 large eggs

3/4 cup tomato juice

1 tablespoon salt

1 teaspoon freshly ground black pepper

6 large hamburger buns

3 tablespoons clarified butter

Six 1/2-inch-thick slices tomato

Six 1/4-inch-thick slices Spanish onion

6 large leaves iceberg lettuce

Ketchup or another topping, for serving

Cooking Instructions:

Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.

In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)

Brush the inside of each bun with butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don't get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.

Broil the burgers for 3 to 31/2 minutes on each side for rare, 4 minutes on each side for medium-rare, and 41/2 to 5 minutes on each side for medium.

To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat to make five more burgers. Serve with ketchup, if desired.