Petit Sirlion with Gorgonzola Sauce

on April 15, 2021
Petit Sirlion with Gorgonzola Sauce

Petit Sirlion with Gorgonzola Sauce

Yield: 4
Author: Jason T
Prep time: 10 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 30 M
There is nothing quite like a juicy steak, especially one that is slathered in a cheese sauce. These fast and delicious Petit Sirlion Steaks with Gorgonzola Sauce is the perfect meal for when you’re feeling saucy. It takes less than 30 minutes to make a restaurant-quality steak right from your kitchen!The marinade on the sirloin is one of the best. It starts with lots of crushed fresh garlic, aged balsamic vinegar, extra virgin olive oil, salt, and pepper. That’s it! With just a few ingredients, you have one of the best steak marinades ever. Allow the steak to sit in the marinade for as long as possible to ensure great flavor.Gorgonzola Sauce is perfect for topping this steak, but feel free to use it as a salad dressing for a wedge salad or a dip. It’s so scrumptious, you can eat it with a spoon! You will absolutely love these juicy and rich Petit Sirlion Steaks with Gorgonzola Sauce.


  • 4 (6-ounce) boneless petit sirloin steaks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground​ black pepper
  • 6 garlic cloves, crushed
  • 1 tablespoon aged balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons vegetable oil, for searing
For the Gorgonzola Sauce:
  • ⅓ cup crumbled gorgonzola cheese
  • 2 tablespoons white wine vinegar
  • ⅓ cup sour cream
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons freshly chopped parsley


  1. Place your petit sirloin steaks into a bowl with salt, pepper, crushed garlic, balsamic vinegar, and extra virgin olive oil. Toss together with your hands to mix and distribute the marinade and make sure the meat is evenly coated. Allow the meat to sit in the fridge for 4-8 hours. The longer it sits, the better the flavor.
  2. When almost ready to cook, make the Gorgonzola Sauce. In a medium-sized bowl, mix the gorgonzola cheese, white wine vinegar, sour cream, extra virgin olive oil, chives, and parsley. Mix with a fork until smooth and only a few lumps remain. There should be a little chunkiness from the gorgonzola, but you can blend it in the blender if you like your sauce smooth.
  3. About 30 minutes before cooking, bring your steak out of the fridge and allow it to sit at room temperature.
  4. To cook the steaks, set a cast-iron skillet over high heat. Allow the pan to get very hot. Pour 2 tablespoons of vegetable oil into the skillet. Pat dry the steaks with paper towels on both sides and place them carefully in the pan. Cook 4-5 minutes per side for medium-rare, making sure to get a deep browned color on each side.
  5. When the steaks are done, remove them from the heat. Allow them to rest a full 5-10 minutes before slicing. This is very important! Do not slice your steak right away otherwise, the juices will run all over the cutting board and you will be left with dry meat.
  6. Slice the steaks against the grain and serve with the gorgonzola sauce on top.

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