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Sirloin with Blue Cheese Butter

 Sirloin with Blue Cheese Butter
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
2 ServingsPrep: 25 min. + chilling Grill: 10 min.


  • 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 steaks (6 ounces each)


  • 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

2 of 2

Sirloin with Blue Cheese Butter (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.