Steak With Blue Cheese Sherry Sauce

Photo: Sheri Wetherell

Ingredients

2/3 pound top round

2 tablespoons Olive Oil, plus extra for brushing steaks

2 tablespoons Sherry (inexpensive cooking Sherry is okay!)

3 tablespoons blue cheese crumbles

1 tablespoon parsley, chopped

Preparation

Prepare the Steaks:

Cut steak in half. With a meat tenderizer or textured mallet pound steaks to about 1/4-inch thick. Set aside and make the sauce before grilling.

Prepare the Sauce:

Combine Sherry and oil in a small sauce pan. Bring to a boil and cook until the alcohol has burned off.

Reduce heat to a low simmer and add the blue cheese; whisk until creamy. Remove from heat and grill steaks.

Grill Steaks:

Brush steaks with olive oil and grill 1 minute - 90 seconds on each side.

Warm up sauce and add chopped parsley. Pour sauce over steaks and serve.

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About

Top Round is typically an inexpensive and tough cut of beef. By cutting the steak in half and tenderizing it with a mallet you not only have an inexpensive meal but a tender and delicious steak! Because of the thinness of the steak, you only need to briefly grill it or pan fry it.

The sauce is quick, easy and inexpensive to make too, especially if you use cooking Sherry!