Gorgonzola Tops off This Father's Day Sirloin

By Rosbottom, Betty | Tribune-Review/Pittsburgh Tribune-Review, June 13, 2009 | Go to article overview

Gorgonzola Tops off This Father's Day Sirloin


Rosbottom, Betty, Tribune-Review/Pittsburgh Tribune-Review


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 kids 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 make 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.

Grilled Sirloins with Gorgonzola, Red Onions and Rosemary

2 medium-size 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

1 wedge (4 to 5 ounces) gorgonzola or other creamy blue cheese

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

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