Grilled Sirloin Steaks recipe with Gorgonzola, Red Onions and Rosemary

Is there a man around who will turn down a juicy, perfectly cooked steak?

What could be better than a charred, succulent beef sirloin steak topped with creamy slices of gorgonzola and a simple red onion rosemary relish?

Even the most demanding steak-eater will love this succulent sirloin steak topped with gorgonzola and a red onion rosemary relish recipe, which requires only minutes to prepare.

These sirloin steakss are seasoned with garlic, crushed dried rosemary, kosher salt, and coarse black pepper, then put on the grill.

When almost done, the sirloin steaks are covered with thin slices of gorgonzola blue cheese and cooked a minute more.

As a garnish, spoonfuls of chopped red onion and minced fresh rosemary are mounded atop each serving. The smoky flavor of the meat, the saltiness of the cheese, and the slightly sharp bite of the onions combine to form an enticing trinity of tastes.

Corn on the cob or mashed potatoes, plus grilled or blanched asparagus spears, would make excellent sides.

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Grilled Sirloin Steak with Gorgonzola, Red Onions & Rosemary

    Prep Time: 20 minutes

    Cook time: 11 minutes

    Yield: Serves 4

Grilled Sirloin Steak with Gorgonzola, Red Onions & Rosemary Ingredients

    2 medium garlic cloves

    2 teaspoons crushed dried rosemary (see note)

    1 teaspoon kosher salt

    1/2 teaspoon coarsely ground black pepper

    2 tablespoons olive oil, plus more for oiling grill rack

    Two 1-pound boneless sirloin steaks, about 1 inch thick

    6 tablespoons chopped red onion

    2 teaspoons minced fresh rosemary plus 4 rosemary sprigs for garnish

    A 4 - to 5-ounce wedge gorgonzola or other creamy blue cheese

Grilled Sirloin Steak Recipe with Gorgonzola, Red Onions & Rosemary Instructions

    Peel and smash garlic with the back of a knife, then coarsely chop.

    Place garlic in a bowl with dried rosemary, salt and pepper.

    Add 2 tablespoons olive oil and use a fork to mash and blend together.

    Brush onto each side of the steaks. (The sirloin steaks can be brushed with garlic mixture 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before grilling.)

    Mix together onions and rosemary in a bowl.

    Cut the gorgonzola cheese into thin slices. (Onions and cheese can be prepped 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

    To grill steaks, oil a grill rack and arrange it about 5 inches from heat source.

    Prepare grill for a hot fire (high temperature).

    When hot, add steaks and grill 3 to 5 minutes per side, until rosy pink for medium rare. (Internal temperature should be 145 F.)

    Turn steaks a final time and top each with some sliced gorgonzola, cover with lid, and grill only about a minute more, just until cheese starts to soften.

    Remove steaks to a platter and cut each in half.

    Top each serving with some of the onion mixture and garnish each with a rosemary sprig.

    Note: To save time, use crushed dried rosemary, rather than dried rosemary leaves that you crush yourself. McCormick's is a readily available brand.

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Grilled Sirloin Steak Recipe topped with Gorgonzola Cheese, Red Onions & Rosemary

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