RECIPE: Sirloin Strip with Red Wine, Rosemary and Blue Cheese

WINNIPEG, MB – With Father’s Day fast approaching, now is the time to start planning your celebration for the dads in your life. Take advantage of the increasingly warm weather and gather the family for a casual and memorable backyard BBQ bash. Hand him a cold one, tell him to sit back and rest while you fire-up the grill. You’ve got this!

On the menu is a restaurant quality sirloin strip topped with a red wine sauce with rosemary and blue cheese. I keep the sirloin strip lightly seasoned with pink himalayan salt and cooked in butter to a Ramsay approved medium-rare. The steak is prepared in a cast iron pan on the grill so that you catch all the juices and are able to make a rich and glossy red wine sauce. Add that to the butter roasted rosemary and some strong blue cheese and you have a meal so delicious, dad won’t expect a gift.

To keep things on the cheaper side, I suggest pairing this with Spring asparagus, or baby potatoes cooked right on the grill. Keep the red wine and cold beers flowing and you are sure to have a successful Father’s Day celebration. Let’s just hope the weather holds-up!

Get the recipe here at Peppers and Pennies

Amanda Cortens, MyToba Food



Amanda Cortens is a food blogger at Peppers & Pennies. With a focus on cooking from scratch, her recipes are both accessible and budget friendly. Amanda is a proud Manitoban who loves hiking, Winnipeg beer and buying local.
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