Steak with Bleu Cheese and Fresh Sage
This is a great BBQ recipe while you can still cook outdoors.
Steak with Blue Cheese and Sage
2 minced cloves of garlic
2 tbsp chopped fresh sage
2 tbsp balsamic vinegar
4 (2 lb/1 kg) strip loin grilling steak, 1/2 inch (1 cm) thick
1/2 cup crumbles gorgonzola or bleu cheese, (2 oz/60 g)
In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
We like to butterfly the steaks so there is a pocket in which to put the bleu cheese….
Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.
Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.
Alternatively, if you have butterflied the steaks, just before plating, place 1/4 of the blue cheese and a little more sage inside the steak and then close it to melt. If you do this at the beginning, the bleu cheese will run out all over the BBQ!
Posted on November 9, 2012, in BBQ, Main Dishes, Where's the Beef??? and tagged balsamic vinegar, bleu cheese, fresh sage, garlic, Gorgonzola cheese, grilling steaks. Bookmark the permalink. Leave a comment.