A robust homemade steak sauce and crumbled blue cheese bring sumptuous richness to grilled steak. Leafy green kale is a tasty, nutritious and trendy side that cooks quickly while the steak grills.

Grilled New York Strips with Caramelized Onion Sauce

For caramelized onions, in a large skillet heat butter and 1 tablespoon olive oil over medium heat. Add onions and cook for 25 to 30 minutes or until deep golden brown, stirring frequently. Stir in salt and pepper; set aside.

While onions are cooking, in a small saucepan whisk together ketchup, Worcestershire sauce, lemon juice, vinegar, soy sauce, brown sugar and garlic powder. Bring to boiling; reduce heat. Simmer for 20 minutes or until reduced to 1 cup. Stir caramelized onions into sauce; set aside.

Rub steaks with pepper and garlic seasoning. Let stand for 10 minutes. Preheat a charcoal or gas grill to medium heat for direct cooking. 

Grill steaks to desired doneness, turning once. Grill 10 to 12 minutes for medium rare (145 degrees) or 12 to 15 minutes for medium (160 degrees). Let steaks rest for 3 to 5 minutes, so juices redistribute evenly throughout the steak.

Cook kale in batches in remaining 4 tablespoons oil in a large skillet over medium-high heat until wilted. Season to taste with salt and sprinkle with crushed red pepper.

Top steaks with caramelized onion steak sauce and Gorgonzola. Serve with kale.