Steak with Blue Cheese and Sage

In large bowl, whisk together minced garlic, 1 tablespoon (15 mL) of the chopped sage,
2 tablespoons (25 mL) olive oil, vinegar and 1/4 teaspoon (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)

Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.

Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.