Marinated Strip Steaks with Gorgonzola Sauce
- Serves4
- Prep time20 minutes
- Marinating time2 to 4 hours
- Grilling time6 to 8 minutes
- Rating
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- Fresh Produce
- 1medium yellow onion
- 1/2oz shallot
- 1/8oz fresh chives (optional)
- Meat / Poultry / Seafood
- 4New York strip steaks, each 10 to 12 oz and about 1" thick
- Oil and Spices
- 2tbsp extra-virgin olive oil
- 1/2tsp kosher salt
- 1/2tsp ground black pepper
- Condiments
- 2tbsp tomato paste
- Dairy
- 8oz sour cream
- 4oz crumbled Gorgonzola cheese
- 1tbsp unsalted butter
- Wine / Beer / Spirits
- 8fl oz dry red wine
- Other
- 16fl oz beef broth
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Marinated Strip Steaks with Gorgonzola Sauce
Recipe by Jamie Purviance
Recipe from Weber's Time to Grillâ„¢
Featured on May 27, 2011
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- Marinade
- 2cups beef broth
- 1cup dry red wine
- 1medium yellow onion, finely chopped
- 2tablespoons tomato paste
- 4New York strip steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
- Extra-virgin olive oil
- Kosher salt
- Ground black pepper
- 1tablespoon unsalted butter
- 2tablespoons minced shallot
- 1cup sour cream
- 4ounces crumbled Gorgonzola cheese (1 cup)
- 1tablespoon finely chopped fresh chives (optional)
In a large glass baking dish combine the marinade ingredients. Whisk to dissolve the tomato paste. Submerge the steaks in the marinade. Cover and refrigerate for 2 to 4 hours.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Lift the steaks from the dish and pat dry with paper towels. Discard the marinade. Lightly brush the steaks with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Meanwhile, make the sauce.
In a medium saucepan over medium heat, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Remove from the heat, add 1/4 teaspoon pepper, and cover to keep warm.
Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce. Garnish with chives, if desired.
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Jun 17, 2011
4:10 PM
says...
Great recipe from a taste perspective. Sauce needs to be thicker though. Did I do something wrong or does anyone have an idea how to thicken it?