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!