Bridget's Recipe Corner

I took time off last week...from cooking. My voracious eaters, (my beloved teenage sons), were out of town last week, so I was out of my kitchen. It was nice taking a break, but I wanted to make a nice meal for them when they came home. Generally that means something with beef. Driving home from work Friday, I stopped at the Sunflower Market to see what might inspire me. This is what hit me. They seemed to love it... I hope you enjoy it too.

New York Steak Sirloin Strips with Gorgonzola, Mushrooms and Shallot Sauce
(Serves 4, with a few leftovers)
2 lbs. New York Sirloin Strips
1 lb. mushrooms, sliced
1 shallot, minced
3/4 c. Gorgonzola cheese crumbles
1 can beef broth
2 t. flour
steak seasoning (I use Montreal Steak Seasoning)
freshly ground pepper

Preheat grill. Sprinkle steaks with your favorite seasonings. I like to use Montreal Steak Seasoning and freshly ground pepper. Place on grill when ready. In large sauté pan, heat 2-3 t. olive oil. Add shallots, cooking approximately 3-5 minutes. Add mushrooms, stirring well. Cook for an additional 5-8 minutes, or until soft. Slowly whisk in flour, mixing well. Add beef broth, a little at a time until sauce thickens. I think I used the whole can. After sauce has thickened, add Gorgonzola cheese, freshly ground pepper and mix well. Place on top of the cooked steaks or on the side, depending on your preference.

Pair the steaks with your favorite side dish. I made lightly seasoned grilled vegetables (yellow & green zucchini and asparagus) and paired my meal with a bottle of Malbec*, which I thought tasted yummy.