Steak with Blue Cheese and Sage

[migration] empty title 80 Author: Canadian Living Credits: [migration] empty title 80

  • Portion size 4 servings


  • 2 cloves of garlic
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons wine vinegar
  • 4 (2 lb/1 kg) strip loin grilling steak 1/2 inch (1 cm) thick
  • 1/2 cup crumble gorgonzola cheese (2 oz/60 g)
  • 1/2 cup crumble blue cheese (2 oz/60 g)


In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (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.

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Steak with Blue Cheese and Sage