Cheese of the month-Gorgonzola

This months Cheese of the month was Gorgonzola. My husband really likes cheeses, so I sent him on a hunt for a recipe. He came up with Steak Carrera with Gorgonzola Sauce. The recipe is from Robert Irvine from Food Network. I didnt have the 2 spices he used, so I substituted garlic powder, pepper and salt. It turned out wonderful!! We both really enjoyed it.
RECIPE
Beef:

* 1 1/2 to 2 pound beef shoulder
* 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
* 2 tablespoons Irvine Spices Garlic Pepper
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
Sauce:

* 1 cup water
* 2 tablespoons balsamic vinegar
* 1/4 cup instant flour (recommended: Wondra)
* 4 ounces Gorgonzola, cut into small cubes
* Pepper and salt, if needed

Directions

Rinse beef shoulder to remove any residue, pat dry with paper towels and place on a utility platter. In a small bowl, make the rub for the beef by combining Smokey Rotisserie Seasoning and Garlic Pepper. Rub the seasonings into all surfaces of the beef, cover with a sheet of plastic wrap and set aside for at least 30 minutes and up to 2 hours at room temperature. (The seasonings will actually begin to "cure" the meat.)

Preheat oven to 425 degrees F.

In an oven proof skillet heat 1 tablespoon olive oil over high heat, add onion and garlic and cook until they begin to soften. Add beef and sear it on all sides. Cover pan (with lid or foil) and transfer to oven to finish beef, bringing to an internal temperature of 115 degrees F for medium rare (about 30 minutes). Remove from oven, transfer to a utility platter, and let rest for 10 minutes. (Make the sauce as directed below while the beef is resting.)

For the sauce: To the pan in which the beef was roasting (use an oven mitt on the hot handle), add 1 cup water and balsamic vinegar over medium high heat and whisk in instant flour. Allow to cook for about 5 minutes to "cook out" the flour. Strain into a bowl and whisk in gorgonzola cheese, allowing it to melt. Season with pepper, to taste, and salt only if needed (as the cheese will lend saltiness).