Blue Cheese-Stuffed Steak with Sautéed Mushrooms
Blue cheese adds its creamy saltiness to a robust sirloin steak. Sautéed mushrooms infused with red wine give the dish balance.
1 (about 1 1/2 pounds) top sirloin steak, 1 1/4 to 1 1/2-inches thick
1/3 cup crumbled blue cheese
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups sliced mushrooms
1 clove garlic, thinly sliced
1/4 cup dry red wine
- Preheat grill to high.
- Place steak on a flat cutting surface. Using one hand to keep steak firmly in place, carefully cut a pocket horizontally through the middle of steak with a sharp knife (a boning knife works well). Do not cut all the way through. Fill pocket with blue cheese, patting gently to flatten any bumps. If desired, secure open end with skewers or toothpicks. Season both sides with salt and pepper.
- Lightly oil grill. Place steak on grill and cook on both sides, turning once, until desired temperature is reached (about 8 minutes per side for medium-rare). Remove from grill and cover loosely to keep warm.
- Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, add mushrooms and garlic. Sauté until mushrooms are tender; adjust heat to prevent garlic from burning, if necessary. Pour in wine and continue cooking until liquid has evaporated.
- To serve, slice steak (remove skewers if needed) against the grain into 1/2-inch thick slices and top with mushrooms.
Makes 4 servings.