Tri-Tip Steak with Creamy Gorgonzola Sauce

A simple yet delectable, go back for seconds and thirds kind of meal. An easy to make creamy Gorgonzola cheese sauce created in sauce heaven especially for dipping succulent tri tip steak slices and crispy roast potatoes.

Tri-Tip Steak with Creamy Gorgonzola Sauce

Recipes

Preparation: 5 minutes
Cooking: 20 minutes
Ready in: 25 minutes
Variations: Substitute tri-tip steak with sirloin or rump steak

Servings: 4
Tip: The tri-tip steak, also known as the triangle steak, is part of the bottom sirloin cut. It is nicely marbled and built for grilling but can also be cooked in a hot skillet pan on the stovetop.

INGREDIENTS

1 x 1kg tri-tip steak

Olive oil

Salt and freshly ground black pepper

Creamy gorgonzola sauce:

3 Tbsp butter

3 garlic cloves, crushed

1 cup fresh cream

150g gorgonzola cheese

Salt to taste

METHOD

1. Lightly coat the tri-tip steak in olive oil and generously season with salt and freshly ground black pepper.

2. Pour a splash of oil in a hot pan and sear all sides of the steak, including the ends, to seal the meat and lock in the juices.

3. Lower the heat and grill the steak for about 8 to 10 minutes on each side for medium-rare or to your preferred doneness.

4. Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.

5. Make the gorgonzola sauce whilst the steak is resting. Melt the butter in a saucepan over a medium heat and cook the garlic until caramelised. 

6. Pour in the cream and stir in the gorgonzola cheese until melted and the sauce is smooth. Remove from heat and season to taste with salt. Serve whilst warm.

7. Slice the tri-tip steak and serve with the warm creamy gorgonzola sauce and crispy roast potatoes.

Recipe development and food styling by Bianca Delides for Karan Beef

Food photography by Hendrik Steytler.