Grilled Steak with Creamy Gorgonzola Sauce & Grilled Asparagus
 
 
Yield: 4 servings
Ingredients
for the gorgonzola sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • ½ medium yellow onion, thinly sliced
  • ⅛ teaspoon ground black pepper
  • 4 ounces cremini mushrooms, thinly sliced (about 2 cups sliced)
  • 1 glove garlic, minced
  • ¼ cup milk
  • 1 cup gorgonzola crumbles
  • Salt and pepper to taste
for the steak
  • 2 8-ounce sirloin steaks
  • 1 tablespoon olive oil
  • Salt and pepper
for the grilled asparagus
  • 1 pound asparagus
  • 1 tablespoon olive oil
  • Salt and pepper
Directions
for the gorgonzola sauce
  1. Melt the butter over medium-low heat. Add the olive oil and whisk together. Add the flour and continue to whisk until it has darkened slightly, about 2-3 minutes. Add the sliced onions and ground black pepper and stir to coat. Let cook, stirring occasionally, for 10 minutes. The onions should be soft. Add the sliced mushrooms and the minced garlic, stir. Cook for another 10 minutes, or until the mushrooms have softened, stirring occasionally.
  2. Reduce the heat to low and stir in the milk. Once the milk has had a chance to warm, about 1 minute, add the Gorgonzola crumbles. Stir as the Gorgonzola melts into a thick cheese sauce. You can keep stirring until all the crumbles have melted or leave a few crumbles un-melted. If the sauce looks too thick you can add another tablespoon of milk. Remove from the heat and taste. Adjust salt and pepper according to taste, but remember that the steak will also be seasoned with salt.
for the grilled asparagus
  1. Remove and discard the woody ends of the asparagus. If you lightly bend the asparagus stalk it will snap at a natural spot where the thick stem ends. Drizzle the asparagus with the olive oil then toss to coat. Season with salt and pepper. I usually do about 5-6 grinds each of our salt and pepper grinders (they are small).
  2. Heat your grill or grill pan so it’s at medium-high heat. Grill the asparagus for 5 minutes, tossing/turning once while grilling. If your asparagus stalks are very thin you may only need 3 minutes, if the stalks are thick you may need longer than the 5 minutes. If you are using a grill not a grill pan I would suggest using a grill grid or basket so the asparagus doesn’t slip through the grill grates and adding about 5 minutes of grilling time.
for the steak
  1. Let your steak sit out at room temperature for about 20 minutes before grilling. Lightly coat the steaks with the olive oil then season on both sides with salt and pepper.
  2. Heat your grill to high heat or your grill pan to medium-high heat. Place the steaks on the hot grill or grill pan so they aren’t touching and let cook for 4-5 minutes. Carefully flip the steaks and let cook for another 3-5 minutes for medium-rare or 5-7 minutes for medium. The internal temperature of the steaks when you pull them off the grill should be 135 degrees F for medium-rare or 140 degrees F for medium.
  3. Let the steak rest for at least 5 minutes. Slice the steak and place on a serving dish then spoon the Gorgonzola sauce over top or serve alongside the grilled steak.
Notes
I used a grill pan for this dish. First I took the steak out of the fridge to come to room temperature. I chopped up my onion and mushrooms then I started cooking the sauce. While the sauce was cooking I grilled the asparagus in my grill pan, two batches at 4 minutes each. I placed them on a plate and grilled the steak. We like ours medium-rare so I did 5 minutes then flipped and did another 3 minutes. By the time the steaks were done resting, the sauce was done and it was time to eat!
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/04/20/grilled-steak-with-creamy-gorgonzola-sauce-grilled-asparagus/