Grilled Steaks with Blue Cheese and Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dana Talusani of Longmont, Colorado, writes: As the mother of two, I don't get to spend as much time in the kitchen as I would like. That said, it's still important for our family to sit down and enjoy a meal together at the end of the day. This is one of my favorite recipes it's great for a last-minute dinner. The classic combination of blue cheese and steak is updated with a kick of jalapeño chiles. Ingredients:
1 1/2 tablespoons olive oil |
3 teaspoons minced fresh parsley, divided |
2 garlic cloves, minced |
6 1-inch-thick beef tenderloin steaks (about 6 ounces each) |
2 ounces cream cheese, room temperature |
1/4 cup finely crumbled blue cheese (about 1 ounce) |
2 tablespoons finely chopped seeded red or green jalapeño chiles |
1 shallot, finely chopped |
3/4 teaspoon white wine vinegar |
Directions:
1. Combine olive oil, 2 teaspoons 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 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
3. Prepare barbecue (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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