Savory Gorgonzola Infused Grilled Steak
Indulge in this sumptuous Savory Gorgonzola Infused Grilled Steak that elevates the traditional steak gorgonzola experience by forgoing pasta in favor of rich flavors and a satisfying, hearty dish. Perfectly marinated beef top sirloin is grilled to your desired level of doneness and drizzled with a luscious balsamic glaze, creating an ideal balance between tangy and savory. Finished with crumbled gorgonzola cheese, this recipe is a delightful one-dish meal that’s as impressive as it is simple to prepare. Serve alongside grilled vegetables or a fresh salad for a complete meal.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
boneless beef top sirloin steaks
2.5 lb (Cut into strips)
Italian dressing
1.5 cups (Use as marinade (I recommend Newman's Own Lighten Up Italian))
fresh rosemary
1 tablespoon (Chopped)
fresh lemon juice
1 tablespoon (Freshly squeezed)
sugar
1/2 teaspoon (For marinade and glaze)
balsamic vinegar
3 tablespoons (For glaze)
gorgonzola cheese
2 tablespoons (Crumbled)
Instructions
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1. Begin by preparing the steak: cut the beef top sirloin into strips for easier marinating and cooking.
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2. In a large mixing bowl, combine the Italian dressing, chopped fresh rosemary, fresh lemon juice, and sugar to create a flavorful marinade.
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3. Add the steak strips to the marinade, ensuring they are well coated, and cover the bowl. Allow to marinate in the refrigerator for at least one hour; longer for deeper flavor.
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4. While the steak is marinating, prepare the balsamic glaze: In a small saucepan, combine the sugar and balsamic vinegar, and bring to a boil over medium heat.
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5. Once boiling, reduce the heat to a simmer and continue to cook until the mixture reduces and thickens into a syrupy texture, approximately 15-20 minutes. Set aside to cool slightly.
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6. Preheat your grill or grill pan to medium-high heat. Once hot, remove the steak from the marinade, letting any excess marinade drip off.
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7. Grill the steak to your desired doneness, typically about 4-5 minutes per side for medium-rare, depending on the thickness of your strips.
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8. Once grilled, remove the steak from heat and drizzle with the prepared balsamic glaze.
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9. Sprinkle crumbled gorgonzola cheese generously over the top before serving, allowing it to melt slightly from the heat of the steak.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein is 2.5 lbs of boneless beef top sirloin steaks.
How should the steak be prepped before cooking?
The beef top sirloin should be cut into strips for easier marinating and more efficient grilling.
What ingredients are used for the steak marinade?
The marinade consists of Italian dressing, chopped fresh rosemary, fresh lemon juice, and sugar.
How long should the steak marinate?
The steak should marinate in the refrigerator for at least one hour, though longer is recommended for deeper flavor.
What type of Italian dressing is recommended?
The recipe recommends using Newman's Own Lighten Up Italian dressing.
How do you make the balsamic glaze?
Combine sugar and balsamic vinegar in a small saucepan, bring to a boil, then simmer until it reduces and thickens into a syrupy texture.
How long does it take for the balsamic glaze to thicken?
It takes approximately 15 to 20 minutes of simmering for the glaze to reach the desired syrupy consistency.
What heat setting should be used for the grill?
Preheat your grill or grill pan to medium-high heat.
How long should the steak strips be grilled?
Grill the steak for about 4-5 minutes per side if you are aiming for medium-rare doneness.
When do you add the balsamic glaze to the steak?
Drizzle the prepared balsamic glaze over the steak once it has been removed from the grill.
When should the gorgonzola cheese be applied?
Sprinkle the crumbled gorgonzola cheese generously over the top of the steak after drizzling the balsamic glaze.
Will the gorgonzola cheese melt?
Yes, adding the cheese immediately after grilling allows it to melt slightly from the residual heat of the steak.
Is this recipe served with pasta?
No, this recipe specifically forgoes pasta in favor of a hearty, protein-focused one-dish meal.
What are some suggested side dishes for this meal?
It is recommended to serve this steak alongside grilled vegetables or a fresh salad.
How much fresh rosemary is required?
You will need 1 tablespoon of chopped fresh rosemary.
How much balsamic vinegar is needed for the glaze?
The recipe calls for 3 tablespoons of balsamic vinegar.
How much gorgonzola cheese is used for topping?
The recipe uses 2 tablespoons of crumbled gorgonzola cheese.
What should you do with excess marinade before grilling?
Remove the steak from the marinade and let any excess liquid drip off before placing it on the grill.
Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan can be used on the stovetop over medium-high heat as an alternative to an outdoor grill.
How much sugar is required for the entire recipe?
A total of 1/2 teaspoon of sugar is used, divided between the marinade and the balsamic glaze.
What is the flavor profile of this dish?
The dish offers a balance of tangy balsamic, savory beef, and rich, pungent gorgonzola cheese.
Is the lemon juice used in the marinade or the glaze?
The fresh lemon juice is used as part of the marinade for the steak.
Should the steak be covered while marinating?
Yes, ensure the bowl is covered while the steak marinates in the refrigerator.
How much Italian dressing is needed?
The recipe requires 1.5 cups of Italian dressing for the marinade.
What is the texture of the steak after grilling?
If grilled for 4-5 minutes per side, the steak strips should reach a medium-rare doneness.
Is this considered an easy dinner recipe?
Yes, it is described as a simple to prepare recipe that is impressive yet easy enough for a standard dinner.
Can I use different types of steak?
While the recipe specifies top sirloin, other cuts could be used, though top sirloin is recommended for its balance of flavor and texture in strips.
Does the balsamic glaze need to cool?
Yes, after the glaze thickens, you should set it aside to cool slightly before drizzling.
How many ingredients are in this recipe?
There are 7 main ingredients: beef, Italian dressing, rosemary, lemon juice, sugar, balsamic vinegar, and gorgonzola.
Is the rosemary used fresh or dried?
The recipe specifically calls for fresh rosemary for the marinade.