Grilled Pink Peppercorn Steak w/ Creamy Cambozola Sauce

By in Recipes

Ingredients

  • 2 strip loin steaks, about 8 oz (250 g) each
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 tsp (5 mL) dried thyme
  • 1 1/2 tbsp (22 mL) pink peppercorns, crushed

Creamy Cambozola Sauce:

  • 1 1/2 tbsp (22 mL) unsalted butter 
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) 35 % cream
  • 1/4 lb (125 g) Canadian Cambozola,or Gorgonzola or other Blue cheese, crumbled
  • 1 tsp (5 mL) lemon zest, grated

Method

  • Bring steaks to room temperature, about 20 minutes. Pre-heat barbecue to medium-high heat.
  • In a small bowl whisk together garlic, olive oil, Worcestershire sauce and thyme. Brush steaks with marinade and firmly coat with the peppercorns reserving a 1/2 tsp (2 mL) to garnish sauce.
  • Place steaks on greased grill in the center (to allow even heat circulation). Grill covered, turning once, until medium-rare, about 8 minutes or until desired doneness. Transfer to cutting board and let stand 6 minutes before slicing or plating.

Creamy Cambozola Sauce:

  • Heat a small saucepan on medium heat; melt butter.
  • Add garlic, cook for 1 minute or until fragrant.
  • Add cream and reduce by half, about 4 to 5 minutes.
  • Slowly, whisk in blue cheese until pieces melt.
  • Stir in lemon zest.
  • Serve sauce on the side or on top of a portion of the steak and garnish with remaining peppercorns.

Tips

  •  Marinating the steak in red wine or adding ingredients such as: soya sauce, Dijon mustard or Montreal steak spice is optional. However, with a quality piece of meat, it is recommend not to over season as the true integrity of the meat can be jeopardized.
  • Other grilling steaks that can be used are boneless beef top sirloin or grilling medallions.
  • Crush peppercorns in a mortar and pestle or place on a cutting board and crush with the bottom of a pot.
Devan Rajkumar
His dedication and professionalism for his craft as a culinary and food expert is evidenced by his relentless passion and ambition to become one of the best in the food service industry.

0 Comments

Leave a reply

Your email address will not be published. Required fields are marked *

*