Grilled Steaks With Blue Cheese And Chiles

By á-174942

Ingredients

• 1 1/2 tablespoons olive oil
• 3 teaspoons minced fresh parsley divided
• 2 garlic cloves minced
• 6 beef tenderloin steaks, 1" thick - (abt 6 oz ea)
• 2 ounces cream cheese room temperature
• 1/4 cup finely-crumbled blue cheese - (abt 1 oz)
• 2 tablespoons finely-chopped seeded red or green
• jalapeño chiles
• 1 shallot finely chopped
• 3/4 teaspoon white wine vinegar

Details

Servings 6

Preparation

Step 1

Combine olive oil, 2 teaspoons parsley, and garlic in 8- by 8- by 2-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.

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.

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.

This recipe yields 6 servings.

The classic combination of blue cheese and steak is updated with a kick of jalapeño chiles.