Grilled Steaks with Blue Cheese & Chilies


1½ Tbs olive oil
3 tsp minced fresh parsley, divided
2 cloves garlic, minced
Six 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese, at room temperature
¼ cup finely crumbled blue cheese (about 1 ounce)
2 Tbs finely chopped seeded red or green jalapeño chiles
1 medium shallot, finely chopped
¾ tsp white wine vinegar

1. Combine olive oil, 2 tsp. parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.

2. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 tsp. parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.

3. Prepare barbecue to medium-high heat. Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.

Servings: 6
Recipe Source: Bon Appetit

Nutritional Information
Per Serving

Calories 355
Total Fat 21.5g
Saturated Fat 8.43g
Cholesterol 119.4mg
Sodium 233.88mg
Potassium 666.77mg
Carbohydrates 1.18g
Dietary Fiber .12g
Net Carbs 1.07g
Protein 37.22g


PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.


“YUMMY!! The blue cheese topping had just a slight bit of spice to it. Great recipe.”
-Salt Lake City, UT

Leave a Comment

One Response to “Grilled Steaks with Blue Cheese & Chilies”

  1. 1

    DESCARTES GONZALEZ — October 13, 2009 @ 3:03 AM

    very NICE !!!!…..