Sirloin With Blue Cheese Butter
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Chopped walnuts||1⁄4 Cup (4 tbs), toasted|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh rosemary||1 3⁄4 Teaspoon, divided|
|Garlic||6 Clove (30 gm), peeled (Large Cloves)|
|Boneless beef sirloin steaks||12 Ounce (2 Steaks 6 Ounce Each)|
In a small bowl, combine blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary; set aside.
Shape into a 5-in.log and 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 the steaks, covered, over medium heat for 5-6 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 1450; medium, 160°; well-done, 1700).
Unwrap the blue cheese butter; cut two 1/2-in.-slices from the log.
Place one slice on each steak.
Cover and refrigerate remaining butter for 1 week or freeze for up to 3 months.