What could be better than juicy well-cooked steaks to kick off this special holiday! Although this weekend doesn’t mark the official beginning of summer (on June 21st), it is a time when many cooks pull out grills and barbecue tools, moving their kitchens from indoors to the open air.
Lightly charred, juicy beef sirloins topped with creamy slices of Gorgonzola and a red onion rosemary relish is a recipe from my files that would be perfect to inaugurate the season.
Boneless sirloins are seasoned with garlic, crushed dried rosemary, kosher salt, and coarse black pepper, then placed on the grill. When almost done, the steaks are covered with thin slices of 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.
Happy Memorial Day to all of you!
Grilled Sirloins with Gorgonzola, Red Onions, and Rosemary
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
1. 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 steaks can be brushed with garlic mixture 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before grilling.)
2. Mix together onions and rosemary in a bowl. Cut the wedge of gorgonzola into thin slices. (Onions and cheese can be prepped 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)
3. 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 degrees 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 servings with onion mixture and garnish each with rosemary sprigs. Serves 4.
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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