THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper & More

Grilled sirloin with blue cheese dressing

(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe)
May 25, 2011

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4 with leftovers

1 teaspoon olive oil
1 shallot, finely chopped
1/2 cup mayonnaise
1/4 cup plain nonfat yogurt
Juice of 1/2 lemon
1 teaspoon Worcestershire sauce
2 ounces blue cheese, crumbled (about 1/2 cup)
Salt and pepper, to taste
5 sirloin strip steaks, each at least 1-inch thick (2 1/2 to 3 pounds total), trimmed of excess fat

1. In a small skillet, heat the oil over medium heat. Cook the shallot, stirring often, for 4 minutes; leave to cool.

2. In a bowl, whisk the mayonnaise, yogurt, lemon juice, Worcestershire, blue cheese, and shallot. Add a generous pinch of pepper and a little salt. Cover and refrigerate until serving.

3. Light a charcoal grill or turn a gas grill to medium-high.

4. Let the steaks sit out for 30 minutes. Sprinkle them with salt and pepper.

5. Grill about 5 minutes on a side for medium-rare. Grill 2 minutes longer for medium meat. Transfer the steaks to a carving board and set aside for 5 minutes.

6. Cut the steaks into thick slices. Reserve about 8 slices of grilled steak for the noodle salad. Serve the steaks with blue cheese dressing.

Lisa Zwirn