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Marinated Strip Steaks with Gorgonzola Sauce

Recipe from Weber's Time to Grill™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095349 Ttg Redmeat 16

Marinade

  • Completed step 2 cups low-sodium beef broth
  • Completed step 1 cup dry red wine
  • Completed step 1 medium yellow onion, finely chopped
  • Completed step 2 tablespoons tomato paste
 
  • Completed step 4 New York strip steaks, each 10 to 12 ounces and about 1 inchthick, trimmed of excess fat
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper

Sauce

  • Completed step 1 tablespoon unsalted butter
  • Completed step 2 tablespoons minced shallot
  • Completed step 1 cup sour cream
  • Completed step 4 ounces crumbled Gorgonzola cheese (1 cup)
 
  • Completed step 1 tablespoon finely chopped fresh chives (optional)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.

    Prepare the grill for cooking over high heat (500°F).
    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 to stand at room temperature for 15 to 30 minutes before grilling. Meanwhile, make the sauce.

  • In a medium saucepan over medium heat on the stove, melt the butter. Add the shallot and cook until tender, about 2 minutes, stirring often. Mix in the sour cream and cheese and cook just until the sauce begins to simmer and the cheese has melted, about 3 minutes, stirring occasionally. Do not boil the sauce or it will curdle. Remove from the heat, add ¼ teaspoon pepper, and cover to keep warm.

  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, 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.

    Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce. Garnish with chives, if desired.
    Brush the cooking grates clean. Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. 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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