Leeks have the mildest of onion flavor, yet distinct, which marries well with the strong taste of blue cheese and enhances steak. Note: Clean the leeks well, as they are grown in sandy soil. Remove the root end and most of the greens, split the leeks in half along the length, then slice into 1/4-inch pieces. Soak and drain the cut leeks three times, then spin dry in a salad spinner.
Recipe and photo courtesy of Meyer Natural Angus. For more information, visit MeyerNaturalAngus.com.
Set EGG for direct cooking at 450°F/232°C.
Melt butter in Dutch oven. Add leeks and cook, stirring, until they soften and start to brown slightly.
Add white wine to the Dutch oven. Add chicken stock. Bring to a boil, reduce heat and cook until stock is reduced by about half (about 10 minutes).
While sauce reduces, grill sirloin steaks to desired degree of doneness. When finished, remove from EGG and keep warm. Let rest 5 minutes before slicing.
When stock is reduced, add cream. Decrease temperature of EGG to 350°F/177°C and let sauce thicken. Add blue cheese, stirring until cheese melts into leeks and sauce.
To serve, slice steak into pieces, spoon sauce over all and garnish with chopped walnuts.