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MAIN DISHES- BEEF
Grilled Steaks with Blue Cheese
and Chiles
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Grilled
Steaks with Blue Cheese and Chiles |
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A classic with a
twist...
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1½
Tbs |
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olive oil |
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3
tsp |
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minced fresh parsley, divided |
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2
cloves |
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garlic, minced |
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Six
1-inch-thick |
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beef
tenderloin steaks (about 6 ounces each) |
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2
ounces |
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cream cheese, at room temperature |
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¼
cup |
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finely crumbled blue cheese (about 1
ounce) |
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2
Tbs |
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finely chopped seeded red or green
jalapeño chiles |
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1
medium |
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shallot, finely chopped |
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¾
tsp |
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white wine vinegar |
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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. |
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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. |
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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. |
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Servings: 6 |
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Recipe Source |
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Bon Appetit |
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RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "YUMMY!! The blue cheese topping had
just a slight bit of spice to it. Great recipe."
-Salt Lake City, UT
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