So we finally got around to trying out our BBQ here in pereptually warm SoCal, and these steaks were the perfect meal to break it in. I wanted something a little more fancy that just a steak though, so I conjured up memories of an Italian restraunt at home in Washington that serves a steak covered in cheese and then drizzled with a balsalmic reduction. I am proud of myself on this one, it was my first time making a reduction (sooo easy), and it really lived up to my memory of it. So delicious I can not wait to make them again!
2 sirloin steaks
montreal steak seasoning
goat cheese/blue cheese/gorgonzola (your choice)
Heat the BBQ until it is smoking hot and then place seasoned steaks on the grill. Now do not touch them for about 4 minutes. Gingerly flip them over and once again leave them alone for 4 minutes.
Remove to a plate and sprinkle with cheese of your choice ( I choose goat cheese, so creamy and it pairs so well with the balsalmic) and do not cut into them.
While the steaks are settling, heat 1/2 cup balsalmic vinegar in a saucepan. Bring it to a light boil stirring constantly. You shoudl notice the vinegar getting thick and syrup like. When it is too your desired consistency, remove from heat and drizzle over steak. Enjoy!