- The Washington Times - Wednesday, June 17, 2009

Is there a man around who will turn down a juicy, perfectly cooked steak? I doubt it, so for anchoring a meal on Father’s Day, what could be better than a charred, succulent beef sirloin topped with creamy slices of gorgonzola and a simple red-onion rosemary relish?

Even the most demanding steak-eating dads will love this recipe, which requires only minutes for mothers and children to prepare. Boneless sirloins are seasoned with garlic, crushed dried rosemary, kosher salt and coarse black pepper, then put 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.

Corn on the cob or mashed potatoes, plus grilled or blanched asparagus spears, would made excellent sides. Add a basket of warm garlic bread, and for dessert offer coffee sundaes (scoops of coffee ice cream topped with warm chocolate sauce, a sprinkle of nuts and whipped cream), and you’ll cook your way to your dad’s heart on June 21.

Grilled sirloins with Gorgonzola, red onions and rosemary

2 medium garlic cloves

2 teaspoons crushed dried rosemary

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

2 tablespoons olive oil, plus more for oiling grill rack

2 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 dulce or other creamy blue cheese

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.

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.

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.) 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.


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