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Off-The-Vine Steak

BeefGrillGastro-Pub

Time: 25 minutes

Yield: 4 servings

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About

Off-The-Vine Steak brings the whole vineyard to your taste buds! The steak is juicy, savory, and beefy, but that heavy beef goodness is balanced and lightened up with a tangy balsamic vinaigrette and a refreshing and blue-cheese-filled grape relish. Altogether, Off-The-Vine Steak is the perfect summer feast for a main course and, appropriately, it's a breeze to make, too!

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Ingredients

  • 1 (1-pound, 3/4-inch-thick) beef top sirloin steak
  • 3/4 cup bottled reduced-fat balsamic vinaigrette, divided
  • 2 1/2 cups seedless red grapes, halved
  • 4 green onions, chopped
  • 1/2 cup blue cheese, crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper

Directions

Step 1 -In a shallow dish, add the steak and 1/2 cup of the vinaigrette and turn to coat.

Step 2 -Let the steak stand for 10 minutes.

Step 3 -In a small bowl, add the grapes, the green onions, and the blue cheese crumbles and toss to combine. Set the grape relish aside.

Step 4 -Preheat the grill to medium heat.

Step 5 -Drain the beef and discard the vinaigrette marinade.

Step 6 -Season the steak with the salt and the pepper.

Step 7 -Add the steak to the hot grill and cook, covered, until the steak reaches your preferred doneness, about 4-5 minutes per side for medium-rare doneness at 135 degrees F, about 5-6 minutes per side for medium doneness at 145 degrees F, and 6-7 minutes per side for medium-well doneness at 155 degrees F.

Step 8 -Let the steak rest for 5 minutes.

Step 9 -Slice the steak against the grain into thin slices.

Step 10 -Drizzle the steak slices with the the remaining vinaigrette and serve with the reserved grape relish.

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