Ingredients
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1/4 cup olive oil
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1/4 cup dry red wine
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1 teaspoon minced garlic
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1/2 teaspoon salt
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1/2 teaspoon Dijon mustard
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1/4 cup crumbled blue cheese (1 ounce)
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2 tablespoons soft fresh goat cheese (chevre)
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1/2 teaspoon minced garlic
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1 teaspoon fresh coarse ground black pepper
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1/4 cup thinly sliced green onion
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1 lb boneless beef top sirloin steak, cut 1 inch thick
Instructions
- Trim the fat off the steak and place it in a zip lock bag.
- In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.
- Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.
- Drain steak and discard marinade.
- Grill steak to desired doneness.
- While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.
- To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.