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Sirloin with Blue Cheese Butter Recipe

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Few meats are as mouthwatering as a juicy, grilled steak. And when you top a tender sirloin with a savory blue cheese and walnut butter, it's mouthwatering and memorable.—Sharon Johnson, Minneapolis, Minnesota

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Sirloin with Blue Cheese Butter Recipe

Prep: 25 min. + chilling Grill: 10 min.

Yield: 2 Servings

25 10 35

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)

Directions

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. Yield: 2 servings.

Nutritional Facts 1 steak with 5 teaspoons blue cheese butter equals 316 calories, 17 g fat (8 g saturated fat), 112 mg cholesterol, 348 mg sodium, 4 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Sirloin with Blue Cheese Butter in Taste of Home June/July 2008, p14

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Sirloin with Blue Cheese Butter (4)

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Sirloin with Blue Cheese Butter

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Reviewed on Mar. 15, 2011 by janelle.r303

Me and almost all my guests found the blue cheese way too over powering. It was good but in very very small quantities. I think using a different cheese would have been better. I did not use near as much rosemary. I felt the recipe was too time consuming and expensive with all the ingredients. I have used store bought (dry rub) marinates that were much better. It wasn't bad by an means but I would probably never make it again unless I tried to alter the recipe.