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Sirloin with Blue Cheese Butter Recipe
In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary; set aside. Shape into a 5-in. log; wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks.
Grill steaks, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Cover and refrigerate remaining butter for 1 week or freeze for up to 3 months.
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