 |
(Food Styling/Sheryl Julian and Catherine Smart; Aram Boghosian for The Boston Globe) |
Sunday Supper & More
Serves 4 with leftovers
| 1 | teaspoon olive oil |
| 1 | shallot, finely chopped |
| 1/2 | cup mayonnaise |
| 1/4 | cup plain nonfat yogurt |
| Juice of 1/2 lemon | |
| 1 | teaspoon Worcestershire sauce |
| 2 | ounces blue cheese, crumbled (about 1/2 cup) |
| Salt and pepper, to taste | |
| 5 | sirloin strip steaks, each at least 1-inch thick (2 1/2 to 3 pounds total), trimmed of excess fat |
1. In a small skillet, heat the oil over medium heat. Cook the shallot, stirring often, for 4 minutes; leave to cool.
2. In a bowl, whisk the mayonnaise, yogurt, lemon juice, Worcestershire, blue cheese, and shallot. Add a generous pinch of pepper and a little salt. Cover and refrigerate until serving.
3. Light a charcoal grill or turn a gas grill to medium-high.
4. Let the steaks sit out for 30 minutes. Sprinkle them with salt and pepper.
5. Grill about 5 minutes on a side for medium-rare. Grill 2 minutes longer for medium meat. Transfer the steaks to a carving board and set aside for 5 minutes.
6. Cut the steaks into thick slices. Reserve about 8 slices of grilled steak for the noodle salad. Serve the steaks with blue cheese dressing.
Lisa Zwirn 
© Copyright 2011 Globe Newspaper Company.
