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This recipe is from Just Five, a regular column on the Sauce blog.

• Prepare grill (or heat broiler) and bring steaks out to sit at room temperature for a few minutes (this helps keep the meat tender and juicy).


• Carefully clean and coarsely chop mushrooms.


• In a saucepan, combine mushrooms, balsamic vinegar and beef broth, bring to a boil and then reduce heat until just barely simmering. Cook until liquid has reduced by about a third, 15 minutes or so.


• Generously salt and pepper both sides of the steaks and place them on the oiled grill (or in broiler). Cook to your desired doneness, remove from heat and let rest for at least 5 minutes.


• Put 1 ounce of cheese on each steak, and cover with mushroom sauce (about Œ cup per steak).

4 rib-eye steaks (or other cut if you prefer)

2 cups mixed fresh mushrooms (portabella, oyster, shiitake, button, cremini, whatever looks good)

½ cup balsamic vinegar

1 cup beef broth

Salt and freshly ground black pepper to taste

Oil for the grill

4 oz. Gorgonzola or blue cheese of your choice

This article appears in Jul 1-31, 2011.

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