Sirloin steak on a bbq with local blue cheese sauce

BBQ STRIPLOIN WITH BLEU D'ICI SAUCE

Portions : 4 - Preparation : 15 minutes - Cooking time : 15 to 20 minutes

Ingredients

• 4 Québec beef striploins
• 2 large garlic cloves
• 5 ml (1 teaspoon) thyme
• Salt and pepper to taste

Bleu d'ici sauce

• 1 shallot, finely chopped
• 30 ml (2 tbsp.) olive oil
• 500 ml (2 cups) 15% or 35% cooking cream
• 250 ml (1 cup) Bleu d'Ici cheese
• 5 ml (1 tsp.) horseradish, chopped
• 30 ml (2 tbsp.) white balsamic vinegar
• 125 ml (1/2 cup) walnuts, chopped
• Salt and pepper to taste

Corn

• 4 ears corn
• 60 ml (4 tbsp.) maple syrup
• 15 ml (1 tbsp.) Montreal steak spice blend
• 30 ml (2 tbsp.) butter

Preparation

1. Preheat barbecue to high.
2. Halve garlic cloves and rub over meat. Sprinkle thyme, salt and pepper over meat.
3. On the barbecue grill, sear the meat for 3 minutes on each side.
4. For medium-rare, medium or well-cooked, continue cooking indirectly, with the lid closed, for 3 to 4 or 8 minutes.
5. For the sauce, in a saucepan, sauté the shallot in a little oil for 2 minutes.
6. Add the cream, crumbled Bleu d'Ici cheese, horseradish and vinegar and simmer for 5 minutes. Check seasoning.
7. Just before serving, add the chopped walnuts.
8. For the corn, preheat the barbecue to maximum.
9. Brush corn with maple syrup and Montreal steak spices.
10. On the barbecue grill, sear the corn on the cob for 2 minutes on each side, then continue cooking indirectly, with the lid closed, at 200°C (400°F) for 10 minutes.
11. Remove from the barbecue and brush the corn cobs with butter.
12. Serve the corn on the cob, topped with the sauce.