Wednesday, June 6, 2007

Sirloin Steaks with Blue Cheese Walnut Butter

  • 6 large cloves garlic, peeled
  • 1 tablespoon crushed dried rosemary
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons papper
  • 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
  • vegetable oil for oiling grill rack
  • Blue Cheese Walnut Butter

Combine garlic, rosemary, salt, and pepper in a food processor or blender and process several seconds until mixture resembles a thick paste. Pat steaks dry and rub each side with some of the garlic paste. Place steaks on a platter and let stand at cool room temperature for 30 minutes.

When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill steaks 4 to 6 minutes per side for medium-rare (internal temp 145F). Remove and let stand for 3 minute.

Halve each steak and top each portion with some of the Blue Cheese Walnut Butter.

Serves 6

from The Big Book of Backyard Cooking

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