To prepare the steak, combine yoghurt, vinegar, Italian seasonings, pepper, and garlic in a small bowl. Mix well. Pour mixture into a resealable gallon plastic bag. Add sirloin, press air of bag and seal. Turn and squeeze bag to coat steak all over. Place in refrigerator and let marinate 4-6 hours, turning occasionally to distribute marinade. Remove meat and let drain on a wire rack. Discard marinade.

Grill meat directly over medium heat for 8 to 10 minutes for medium rare, or longer until desired doneness is achieved. Turn once halfway through cooking time. Remove from grill, allow meat to rest five minutes, then slice and serve warm with the warm cheese sauce drizzled over it.

To make the sauce: While steak is cooking, heat oil in small saucepan. Add shallots, jalapeno, salt, and pepper. Cook over medium heat for about 4 minutes to soften shallots. Add chicken broth, whisking well to blend. Add flour and cheese. Whisk to combine. Reduce heat to low and add yoghurt. Whisk to combine all ingredients. Serve warm over steak or other grilled meats.

* As an alternative, substitute white wine for the chicken broth. If you are unable to find Manchego cheese, you can use another hard aged cheese, such as parmesan.

Makes 5 servings.

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