Sirloin with Blue Cheese Butter

By smolson

Ingredients

• 1/2 cup crumbled blue cheese
• 1/4 cup butter, softened
• 1/4 cup chopped walnuts, toasted
• 2 tablespoons minced fresh parsley
• 1-3/4 teaspoons minced fresh rosemary, divided
• 6 large garlic cloves, peeled
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 beef top sirloin steak (6 ounces each)

Preparation

Step 1

In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; 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 steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.