Grilled Sirloin Steaks with Roasted Garlic & Gorgonzola Cream Sauce
- 2 lbs Certified Angus Beef Sirloin Steaks
- 1 tbsp Butter
- 1 tbsp Flour
- 3/4 cup Whole Milk or Heavy Cream
- 1/3 cup Crumbled Gorgonzola
- 4 Roasted Garlic Cloves
- Salt and Pepper to Taste
Preheat an outdoor grill or grill pan to high heat.
Sprinkle both sides of each steak generously with salt and pepper. Grill the steaks 4 to 5 minutes per side, or to your desired doneness. While the steaks are cooking, melt butter in a medium saucepan. Add flour, using a whisk to make sure there are no lumps. When the mixture is combined and thickened, add milk or heavy cream, stirring continuously. Add in gorgonzola and stir until melted. Add roasted garlic cloves and whisk until smooth, set aside. When the steaks are done, transfer to a plate and tent with foil to rest for 2 to 3 minutes before serving.
Serve with plenty of the roasted garlic cream sauce poured over the top.
To roast the garlic, cut ¼ to a ½ inch from the top of a whole head, exposing the individual cloves of garlic. Place the head of garlic on aluminum foil and generously drizzle with olive oil, tightly close the foil around the garlic and roast in a 400-degree Fahrenheit oven for 30 to 35 minutes. When it has cooled, squeeze out the roasted cloves and use as desired.