Grilled Steaks with Blue Cheese and Chiles
A delicious way to make steaks on the grill!
Servings: 2 servings
Ingredients
STEAKS AND MARINADE:
- 1½ tablespoons olive oil
- 2 teaspoons minced fresh parsley
- 2 medium garlic cloves, minced
- Two 1-inch thick beef tenderloin steaks (6 to 8 ounces each)
- kosher salt and freshly ground black pepper
BLUE CHEESE TOPPING:
- ¼ cup crumbled blue cheese
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons canned chopped mild chiles, drained
- 1 teaspoon chopped fresh parsley
- ½ medium shallot, finely chopped
- ¾ teaspoon white wine vinegar
- salt and pepper, to taste
Instructions
PREPARE THE STEAKS TO MARINATE:
- In a large zip baggie, combine olive oil, parsley, and garlic. Sprinkle the steaks with salt and pepper. Add the steaks to the zip bag and move them around to coat all sides. Marinate the steaks 30 minutes at room temperature or chill in the refrigerator up to 1 day.
MAKE THE BLUE CHEESE TOPPING:
- In medium bowl, mix the blue cheese, cream cheese, chiles, parsley, shallot and vinegar. Season the blue cheese topping to taste with salt and pepper. Let sit at room temperature while the steaks are marinating.
GRILL THE STEAKS:
- Prepare the grill to medium-high heat. Place the steaks on the grill rack (some marinade should still cling to the meat). Cook 5 minutes. Turn steaks over. Grill until the steaks are medium-rare, about 5 minutes longer. Immediately transfer to serving plates and top with the blue cheese topping.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 4g | Protein: 42g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 137mg | Sodium: 427mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg