If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.
Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade. To grill this up tonight, get the recipe, and
- 1 1/2 tablespoons olive oil
- 3 teaspoons minced fresh parsley, divided
- 2 garlic cloves, minced
- 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)
- 2 ounces cream cheese, room temperature
- 1/4 cup finely crumbled blue cheese (about 1 ounce)
- 2 tablespoons finely chopped seeded red or green jalapeño chiles
- 1 shallot, finely chopped
- 3/4 teaspoon white wine vinegar
- Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-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.
- Main Dishes, Beef
- North American