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Grilled Steak Appetizers with Stilton Sauce

 Grilled Steak Appetizers with Stilton Sauce
Here’s a hearty appetizer that’ll get any gathering off to a delicious start. The rich, creamy cheese sauce complements the grilled steak to perfection. —Radelle Knappenberger, Oviedo, Florida
20 ServingsPrep: 25 min. Grill: 10 min.


  • 2 boneless beef top loin steaks (8 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup white wine or chicken broth
  • 1/3 cup heavy whipping cream
  • 3 tablespoons sour cream
  • 2 ounces Stilton cheese, cubed


  • Sprinkle steaks with salt and pepper. Grill steaks, covered, over
  • medium heat for 4-6 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°). Remove meat to a
  • cutting board and keep warm.
  • In a small saucepan, bring wine to a boil; cook until reduced by
  • half. Add cream. Bring to a gentle boil. Reduce heat; simmer,
  • uncovered, until thickened, stirring occasionally. Remove from the
  • heat. Add sour cream and cheese; stir until cheese is melted.
  • Cut steaks into 1-in. cubes; skewer with toothpicks. Serve with
  • sauce. Yield: 20 appetizers (3/4 cup sauce).
Editor's Notes: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or

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Grilled Steak Appetizers with Stilton Sauce (continued)

Editor's Note: boneless club steak in your region. You may substitute 1/3 cup crumbled blue cheese for the Stilton cheese.
Nutritional Facts: 1 appetizer with 1-1/2 teaspoons sauce equals 60 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 64 mg sodium, trace carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.