Dairy Farmers of Canada

Grilled Pink Peppercorn Steak with Creamy Cambozola Sauce

This mouth-watering dish takes no time at all to prepare and the reward is delicious! The pink peppercorn crust is complimented so well by the creamy, cheesy Canadian Cambozola sauce. This one is sure to please your family, guests or even, yourself.

By Devan Rajkumar, Canadian Chef Chef Devan Rajkumar
  • Prep: 10 min - 15 min
  • Cooking: 10 min
  • Grilling Time: 8 min
Yields 2 - 4 servings
grilled pink peppercorn steak with creamy cambozola sauce


  • 2 strip loin steaks about 8 oz (250 g) each
  • 2 cloves garlic minced
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) Worcestershire sauce
  • 1 tsp (5 mL) dried thyme
  • 1 1/2 tbsp (22 mL) pink peppercorns crushed
  • Creamy Cambozola Sauce
  • 1 1/2 tbsp (22 mL) unsalted butter
  • 1 clove garlic minced
  • 1/2 cup (125 mL) 35 % cream
  • 1/4 lb (125 g) Canadian Cambozola, or Gorgonzola or other Blue cheese crumbled
  • 1 tsp (5 mL) lemon zest grated
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Bring steaks to room temperature, about 20 minutes. Pre-heat barbecue to medium-high heat.

In a small bowl whisk together garlic, olive oil, Worcestershire sauce and thyme. Brush steaks with marinade and firmly coat with the peppercorns reserving a 1/2 tsp (2 mL) to garnish sauce.

Place steaks on greased grill in the center (to allow even heat circulation). Grill covered, turning once, until medium-rare, about 8 minutes or until desired doneness. Transfer to cutting board and let stand 6 minutes before slicing or plating.

Creamy Cambozola Sauce:

Meanwhile, heat a small saucepan on medium heat; melt butter. Add garlic, cook for 1 minute or until fragrant. Add cream and reduce by half, about 4 to 5 minutes. Slowly, whisk in blue cheese until pieces melt. Stir in lemon zest.

Serve sauce on the side or on top of a portion of the steak and garnish with remaining peppercorns.


Marinating the steak in red wine or adding ingredients such as: soya sauce, Dijon mustard or Montreal steak spice is optional. However, with a quality piece of meat, it is recommend not to over season as the true integrity of the meat can be jeopardized.

Other grilling steaks that can be used are boneless beef top sirloin or grilling medallions.

Crush peppercorns in a mortar and pestle or place on a cutting board and crush with the bottom of a pot.

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Nutritional information

Per serving
Energy: 440 Calories
Protein: 37 g
Carbohydrate: 4 g
Fat: 31 g
Fibre: 0.8 g
Sodium: 545 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 212 mg
Selenium: 63 %
Vitamin B12: 102 %
Vitamin B6: 53 %
Zinc: 61 %