Sirloin with Blue Cheese Butter Recipe
- 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)
- 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.
- 2. 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.
- 3. 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°).
- 4. 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.
1 each: 319 calories, 16g fat (7g saturated fat), 86mg cholesterol, 354mg sodium, 4g carbohydrate (trace sugars, 1g fiber), 39g protein
Reviews for Sirloin with Blue Cheese Butter
"My husband loves blue cheese. this was a perfect and easy recipe for a weeknight. It would also be perfect for a special meal with friends & family."
"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."
"Easy and tasty."
"I have made this several times and it is delicious! I don't care for steak but the blue cheese butter makes it delic!"
"I would use less rosemary. Had a very over powering taste."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.