Sirloin Strip with Red Wine, Rosemary and Blue Cheese

Why not celebrate the Mom in your life by throwing a casual dinner party and impressing her with your cooking skills? This Sirloin Strip with Red Wine, Rosemary and Blue Cheese is an indulgent yet super simple recipe that brings the restaurant ‘wow’ factor to your backyard.

BBQ Sirloin Strip

This post contains sponsored content. I was fortunate enough to receive monetary compensation and/or products from Dairy Farmers of Canada. Although compensated for my efforts, all opinions are my own.

I don’t know about the Moms in your life, but the Moms that I know are more of the kind of gals who would rather enjoy a large glass of red, some quality cheese and fire-up the BBQ with her family then indulge in bottomless mimosas and Eggs Benedict at the local brunch hot spot. Honestly, both scenarios sound great to me, but at Peppers & Pennies we are always looking for ways to cut costs in the kitchen and going-out for Mother’s Day Brunch can be a huge burden on the wallet. Make your money go further! Treat Mom to the experience of a gourmet meal at home featuring a bold, award winning Canadian Cheese rather than a gift she may or may not use a year from now. Trust me, she’ll always remember this!

BBQ Strip Sirloin with blue cheese

Before we get into the recipe, let’s talk cheese. As announced last month, I have partnered up with Dairy Farmers of Canada to bring you monthly recipes featuring different types of Canadian cheese from various cheese shops coast-to-coast. My goal with this partnership is to truly showcase the fine craftsmanship of Canadian Cheese and the talent our local cheese-makers possess. This month, I had the pleasure of unwrapping a distinctly unique blue cheese called Dragon’s Breath from That Dutchman’s Cheese Farm in Nova Scotia.

Isn’t she a beauty?

Canadian Cheese Blue Cheese

Dragon’s Breath is not only an award winning cheese, but it is straight-up delicious to even the casual cheese aficionado. I’ll be honest, I was a little nervous unwrapping this cheese as I haven’t had many Blue Cheeses that I truly enjoyed. However, I thoroughly enjoyed the Dragon’s Breath as the flavour of this little guy is smooth and bold, but not overpoweringly so. The cheese had a hint of spice a la horseradish in its end notes, which is why I paired it with steak! Aside from its jet-black wax covering, this cheese is special as it doesn’t boast the typical blue veins many blue cheeses do. It is creamy and nearly pure white! What a unique treat!

Rosemary, pink Himalayan salt and blue cheese

Since Dragon’s Breath is so creamy and unique I didn’t want to take away from the cheese’s texture and melt in into a dish. When working with high quality and lovingly created Canadian Cheese, I want to ensure I keep the integrity of the cheese as much as possible. Crumbling the creamy Dragon’s Breath over a lightly seasoned and BBQ’d sirloin strip with red wine reduction and rosemary ties the flavours together in a nearly effortless way.

Mothers Day BBQ Blue Cheese

This dish is so much fun to make! Always one to BBQ, I prepared my sirloin strip in a grilling cast iron pan and then created the sauce while the steaks rested. There is something about cooking over an open flame that is so energizing. This also creates less clean-up as you’ll want to spend as much time with your Mother’s Day dinner party as possible once all the wine has been drank and steaks consumed.

Dragons Breath Cheese

Budget Tip: Can’t justify buying steaks for all? Invite the family over for a mid-day visit on the patio with wine and snacks! Prepare one sirloin strip as per below and reduce the red wine reduction ingredients by half. Thinly slice the sirloin strip and arrange on 4-6 small appetizer plates with the Dragon’s Breath and roasted rosemary placed on top of one teaspoon of red wine reduction. This creates a little snacking plate that is sure to make a bold statement!

Appetizer Dragons Breath

 

Sirloin Strip with Red Wine, Rosemary and Blue Cheese

Cook Time: 13 minutes

Yield: 4 Steaks

Ingredients

  • 4 Sirloin Strips, brought to room temperature
  • 4 tablespoons coarsely ground Himalayan pink salt
  • 4 small sprigs rosemary
  • 2 tablespoons butter
  • Half a block of Dragon’s Breath, crumbled
  • ½ cup of your favourite red wine (I used a Malbec!)
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon white sugar

Instructions

  1. Fire-up your BBQ and heat large cast iron pan over high or until ¼ teaspoon of butter sizzles. While waiting for the grill, pat sirloin dry and season with coarse Himalayan Pink Salt.
  2. Add remaining butter to cast iron and melt. Add sirloin strips and close grill lid. Grill for roughly 4 minutes per side (for medium rare).
  3. Remove cooked steaks from pan and tent with tin foil to let steaks rest. Reduce heat on grill to medium, add rosemary and crisp for one minute. Remove rosemary.
  4. Carefully add wine, Worcestershire sauce and sugar to pan to deglaze. Scrape brown bits loose from pan and cook until wine mixture is reduced to half, roughly 4 minutes. Turn off BBQ.
  5. Place steaks on plate, spoon 1 tablespoon of red wine reduction over each steak, crumble ¼ of Dragon’s Breath and top with the butter roasted rosemary. Enjoy!
https://peppersandpennies.com/sirloin-strip/

Sirloin Strip with Rosemary, Red Wine and Blue Cheese | #CanadianCheese | Peppers and Pennies

14 Comments

  1. This looks SO good! You honestly can’t beat a good steak and good cheese (especially with a glass of wine 😉 ). You are seriously making me hungry right now and totally considering having this for breakfast 🙂 Cheers to a great weekend!!

    • PeppersPennies

      You totally could have it for breakfast for 3 reasons:
      1) if steak and eggs are an approved breakfast choice, why not steak and cheese?
      2) it’s ready in less than 15 minutes meaning you can still get to work on time
      3) you are an adult and can do what ya want!

      Hahah! Thanks for coming by, Dawn!

  2. Daaaaaaamn girl. This looks divine. I mean yeah, okay, I’m pescetarian, but I remember what steak tastes like. Lol. In fact, if I’m being honest, my husband makes such a fabulous steak that I often bug him for a little slice, just because. I’d probably do the same to you with this bad boy. Great use of blue cheese 🙂

    • PeppersPennies

      Say whaaaaat? I didn’t expect you to comment! Man, I agree with a lot of vegetarian ideals but saying goodbye to steak would be such a challenge for me! Thanks for coming-by and checking out this Mothers Day recipe!

  3. Same as above, I am vegetarian/pescetarian, but when Loreto makes his incredible BBQ steaks I cannot resist from begging a piece 😉 . Yours look stunning, I love blue cheese and have never had the chance to try this Dragon’s Breath, which looks and sounds amazing on the steak!

    • PeppersPennies

      It REALLY is hard to resist a bite of steak, isn’t it? Top that steak with fresh herbs, cheese, wine and butter, I don’t know how anyone could say “no” 😉

      This Dragon’s Breath is such a unique and creamy cheese. You can buy it online straight from That Dutchman’s Farm in Nova Scotia and while the shipping is a tad costly, the cheese itself is very well priced and I think a true cheese lover such as yourself and Loreto would very much appreciate it!

  4. I firmly believe that a steak should be a treat (as opposed to a standard, whatever sort of meal). So this is, in my opinion, the perfect way to go about cooking it! The New York strip gets to stand on its own and shine, but it’s beautifully complimented by the jus and that incredible creamy blue. I know that blues are challenging for a lot of folks, but mild, creamy ones like this are a perfect starting point, and they pair so wonderfully with the flavours you’ve used here. Also, I’m super intrigued to try roasted rosemary. Given the fact that my rosemary plant is gigantic and it grows right NEXT to my barbecue, I guess I have every reason to try it!

    • PeppersPennies

      Thanks for the kind words, Sean. As mentioned in my post, I am not the world’s biggest fan of Blue Cheese, but after working with Dragon’s Breath I realize I have just been eating the wrong kind! It’s so creamy I couldn’t call the topping a blue cheese crumble!

      As for the rosemary, go for it! It roasted it up so nice I honestly ate the entire stem!

  5. oh YUM this sounds heavenly!! I love the sound of that blue cheese- I need to find it somewhere! 🙂

    • PeppersPennies

      You can get it sent to you directly from That Dutchman’s Farm as they do not sell in stores outside of Nova Scotia! It’s really delicious and I love the texture. Perfect for spreading, too!

  6. That sounds delicious! I love blue cheese, and that sounds like an interesting one – and the wine reduction pulls everything together.

  7. YES!! I love Dragons Breath!! Having grown up in Halifax I am well-acquainted with it! A great choice of cheese to go on the striploin, I’ll have to see if I can get my hands on some here in PEI!

    • PeppersPennies

      Oh!! You know the cheese? Awesome! Looks like it won’t be too pricey to ship to you right from their website! If you get it, let me know!

  8. I keep saying this, but that steak is cooked to perfection! Totally a gourmet meal without the crazy price-tag (looking at some fancy restaurants!) I always think of beef and blue cheese together 🙂

Leave a Comment

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

*