Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Recipe type: Steak / Beef
In our previous episode we looked at xanthan gum, and used it to make a simple vinaigrette and a thick anchovy and blue cheese dressing. Today we're doing a super-quick grilled steak topped with the anchovy blue cheese dressing, thinned with the vinaigrette.
- 2 x 250g Prime sirloin steaks, cut 30mm thick
- [url:1]100g Anchovy & blue cheese dressing (prepared in previous episode - click to see)
- 25-50ml quick Vinaigrette (prepared in previous episode - click to see)[/url]
- 15ml Butter
- You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
- Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
- Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
- Heat a heavy pan over medium high heat and add a tablespoon of butter.
- When the butter is sizzling, place the steaks fatty side down in the pan.
- Allow the steaks to cook like this for 6 to 8 minutes. This renders and crisps the fatty edge. The rendered fat mixes with butter resulting in an amazing flavor when the steak is separated and grilled.
- Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
- Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
- In the meantime, thin the anchovy blue cheese dressing using some of the vinaigrette. Pop this in your microwave and heat it gently for about 60 seconds.
- Remove the steaks from the pan, allow them to rest for a couple of minutes, then serve topped with the sauce and accompaniments of your choice.
- And there it is, a super-quick, super-tender and super-tasty grilled sirloin with an amazing sauce. Stay tuned for our next episode where we're grilling a magnificent steak with Portabellini mushrooms and a super-quick red wine sauce using xanthan gum.