Bite with Belkys: Steak With Gorgonzola Sauce From Scorch

The Chef: Tony Puche

The Restaurant: Scorch

The Dish: Scorch Steak with Gorgonzola Sauce

• 5 to 7lbs of bottom sirloin
• 1 cup vegetable oil
• 1/4 cup lite soy sauce
• 1/2 cup complete seasoning
• 1 string rosemary
• 4 smashed garlic cloves
• 1 cup gorgonzola cheese
• 2 cups heavy whipping cream
• 2 tbl grated Parmesan cheese
• Pinch of pepper
• Pinch of nutmeg

Marinade
-Mix the following ingredients in a large mixing bowl:

• 1 cup of vegetable oil
• 1/4 cup lite soy sauce
• 1/2 cup complete seasoning
• 1 string of rosemary
• 4 smashed garlic cloves

Directions:

Steak
-Trim excess fat from the meat; cut 12 oz steaks against the grain using thicker part of the meat. 
-Marinade the meat for 24 hours before grilling.
-Grill the meat for about 10 minutes or until desired cooking preference.

Gorgonzola Sauce
-Heat 2 cups of heavy whipping cream in sauce pan on high heat until it comes to a boil and lower the temperature to low and bring to simmer. 
-Once simmering add 1 cup of gorgonzola cheese stirring constantly until obtaining a smooth consistency.
-Add Parmesan cheese, pepper and nutmeg and stir to ensure thorough mixing and remove from heat.
-Serve gorgonzola sauce on the side, and serve with grilled vegetables.

Scorch Restaurant 
13750 Biscayne Blvd
North Miami Beach, FL 33181
305-949-5588