This family recipe has been developed over the last few years, and just in that short time it has made me famous in our close circle. Up until now I haven't shared it with anyone.
For the Marinade
- 3/4 Cup Wild Groves' Apple Wood Mesquite Smoked Flavor Oil
- 1/4 Cup Wild Groves' White Balsamic Vinegar
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Honey
- 1/2 Teaspoon Fine Sea Salt
- 1/2 Teaspoon Freshly Crushed Black Pepper
- 1 Garlic Clove minced
- 1 Beef Top Sirloin Steak (3/4 inch thick and 1 pound)
- 2-1/2 Cups seedless red grapes, halved
- 4 Green onions, chopped (about a 1/2 cup)
- 1/2 Cup crumbled blue cheese
1. Place steak in a shallow dish; add 1/2 cup vinaigrette and turn to coat. Let stand 10 minutes. Meanwhile, in a small bowl, toss grapes with green onions and blue cheese.
2. Drain beef, discarding marinade. Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4in. from heat 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135 degrees; medium 140 degrees; medium-well, 145 degrees.
3. Cut steak into thin slices. Serve with grape relish and remaining vinaigrette.