Marinated Sirloin:

1 to 1 and ½ Lb. sirloin steak sliced ¾ inch thick

½ cup soy sauce

2 Tbsp. Dijon mustard

2 finely chopped garlic cloves

¼ cup red wine (preferably Shiraz)

2 Tbsp. cracked black pepper

Gorgonzola Mashers:

3 to 4 large Russet potatoes

4 cloves sliced fresh garlic

¼ cup butter or margarine

½ cup milk

1/3 cup crumbled Gorgonzola cheese

2 tsp. Salt

2 tsp. Cracked pepper

Marinated Sirloin: Combine marinade ingredients with sliced steak in large sealable plastic bag. Seal and refrigerate at least 1 hour. Preferably overnight. Remove steak from marinade and discard remaining sauce. Broil 3 to 5 minutes per side until desired doneness.

Gorgonzola Mashers: Slice potatoes into ½ inch wedges, leaving skins on. In a large pot combine 2 Quarts water, sliced garlic, and sliced potatoes, boiling on high for 25 minutes. Strain water and add butter and milk. Mash with a potato masher until milk and butter are incorporated and mixture has a slightly chunky texture. Add salt, pepper, and Gorgonzola, stirring with a wooden spoon until incorporated.

Serve with mixed baby greens and balsamic vinaigrette.