Steak with Blue Cheese and Sage

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Steak with Blue Cheese and Sage

By The Canadian Living Test Kitchen


  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage (25 mL)
  • 2 tablespoons balsamic or wine vinegar (25 mL)
  • 4 strip loin grilling steaks (2 pounds/1 kg), 1/2 inch (1 cm) thick
  • 1/2 cup crumbled blue cheese, such as Gorgonzola (2 ounces/60 g) (125 mL)


In large bowl, whisk together minced garlic, 1 tablespoon (15 mL) of the chopped sage, 2 tablespoons (25 mL) olive oil, vinegar and 1/4 teaspoon (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.
Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.

Yield: 4 servings

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