Recipe

Grilled Sirloin Steaks With Blue Cheese-walnut Butter Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 5 months, 1 week ago If you love blue cheese, this dish is for you! Robust flavors of blue cheese and walnuts go a long way in this flavored butter. (Any leftover butter is good on baked potatoes, or spread it on baguette rounds.) Enjoy. From the July 1996 Bon Appétit.... More Prep:75m Cook:15m Servings:6	Lunasea
	steak butter bluecheese walnuts garlic rosemary italianparsley

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Ingredients

6 ounces blue cheese, crumbled (about 1 1/3 cups)

4 tablespoons (1/2 stick) butter, room temperature

2 tablespoons chopped fresh Italian parsley

3/4 teaspoon plus 1 tablespoon dried rosemary, finely crumbled

1/4 cup chopped toasted walnuts (about 1 ounce)

6 large garlic cloves, peeled

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

2 1 1/2-to 1 3/4-pound top sirloin steaks (1 inch thick)

Directions

Combine cheese, butter, parsley and 3/4 teaspoon rosemary in medium bowl. Stir to blend well. Mix in walnuts.

Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (NOTE: Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)

Combine 1 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste.

Pat steaks dry. Place in large baking dish.

Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.

Prepare grill (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter and let stand 5 minutes.

Cut each steak into 3 equal portions. Top each portion with a spoonful of blue cheese butter and serve.

Serves 6.

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Comments

cheryilyn 5 months, 1 week ago said:
This sounds wonderful, but hubby and kids will not touch blue cheese. Any ideas on a good sub?

lunasea 5 months, 1 week ago said:
Hi Cheryilyn! Would they eat feta cheese? That would work here. However, if you want to go really mild, maybe try a Mexican crumbling cheese - a Quesa Fresca or a Queso Anejo/Cojita. It won't melt and will stay distinct in the butter but will add a very mild white cheese flavor to the butter.

notyourmomma 4 months ago said:
Stunning, I love blue through and through. Marvelous, dah-ling.

sparow64 3 months, 1 week ago said:
Lovin this one! On the short list! Thanks for sharing.

kareninflorida 2 months, 4 weeks ago said:
Woohoo! Love the blue! This sounds wonderful and I doubt I'd have any left over, but I'm sure the butter really kicks up baked potatoes. All I would need to go with this dish is a big luscious cab to drink. :-)

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