Grilled Sirloin Steaks with Roasted Garlic Gorgonzola Cream Sauce

Preheat an outdoor grill or grill pan to high heat.

Sprinkle both sides of each steak generously with salt and pepper. Grill steaks 4 to 5 minutes per side, or to your desired doneness.

While steaks are cooking, melt butter in a medium saucepan. Add flour, using a whisk to make sure there are no lumps. When mixture is combined and thickened, add milk or heavy cream, stirring continuously. Add gorgonzola and stir until melted. Add roasted garlic cloves and whisk until smooth. Set aside.

When steaks are done, transfer to a plate and tent with foil to rest for 2 to 3 minutes before serving. Serve with plenty of the roasted garlic cream sauce poured over the top.

Note: To roast the garlic, cut ¼ to a ½ inch from the top of a whole head, exposing the individual cloves of garlic. Place the head of garlic on aluminum foil and drizzle with olive oil, tightly close the foil around the garlic and roast in a 400ºF oven for 30–35 minutes. When it’s cool, squeeze out the roasted cloves and use as desired.