Grilled Strip Loin With Blue Cheese Butter Food

WELL-DONE STEAK WITH BLUE CHEESE COMPOUND BUTTER

Steps:

• Combine the 1 cup butter, blue cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a food processor. Process until well blended and smooth. Transfer to a sheet of plastic wrap and roll into a cylinder. Wrap tightly and place in the freezer to chill.
• Remove the steaks from the refrigerator and let them come to room temp for 30 to 45 minutes. Meanwhile, preheat the oven to 450 degrees F.
• Sprinkle the steaks with salt. Heat a cast-iron grill pan over high heat until starting to smoke, then add a small amount of oil to the pan. Place the steaks in the pan and cook for 4 minutes. Flip and cook for another 4 minutes. Turn off the oven and transfer the pan to the oven for 8 minutes, or until the steaks reach an internal temperature of 155 degrees F.
• Place 1/2 tablespoon of the remaining butter on each steak and allow the steaks to rest for 5 minutes before serving; the internal temperature will climb another 5 degrees.
• Serve the steaks topped with blue cheese compound butter.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

Steps:

• Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
• Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

GRILLED FILET WITH BLUE CHEESE BUTTER

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

GRILLED STRIP STEAKS AND POTATOES WITH BLUE CHEESE BUTTER

Steps:

• Combine potatoes, 1 teaspoon salt, and 1 1/2 quarts cold water in large pot and bring to boil over high heat.
• Reduce heat to medium and simmer until potatoes are barely tender, about 6 minutes.
• Drain potatoes in colander, being careful not to break them.
• Transfer potatoes to rimmed baking sheet coated with 1 tablespoon of oil.
• Drizzle remaining tablespoon oil over potatoes and season with salt and pepper to taste and set aside.
• Light grill and heat until grate is hot, about 5 minutes.
• Generously sprinkle both sides of steaks with salt and pepper.
• Cook, uncovered, over hottest part of grill until well browned on one side, about 3 minutes.
• Turn steaks; grill until well browned on second side, 3 minutes.
• Once browned, move steaks to cooler part of grill.
• Continue grilling, uncovered, to desired doneness, 7 to 8 minutes more for rare (120 degrees on instant-read thermometer), 9 to 10 minutes for medium-rare on rare side (125 degrees), 11 to 12 minutes for medium-rare on medium side (130 degrees), or 12 to 13 minutes for medium (135 to 140 degrees). Remove steaks from grill and let rest for 5 minutes.
• Once steaks are moved to cooler part of grill, place potatoes on hotter part.
• Cook, turning once, until grill marks appear and potato slices are cooked through, 6 to 8 minutes.
• While meat and potatoes are cooking on the grill, prepare sauce by beating butter with large fork in medium bowl until light and fluffy.
• Add cheese, shallot, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
• To serve, place one steak and some of potatoes. Top each steak with 2 tablespoons butter mixture and serve immediately.

GRILLED STRIP LOIN WITH BLUE CHEESE BUTTER

Steps:

• Blue Cheese Butter:.
• Mash butter, Stilton cheese, walnuts, and parsley together in a bowl.
• Scrape onto plastic wrap and roll into a log, 5 inches long and refrigerate.
• Steak:.
• In large shallow dish whisk oil, vinegar, thyme, garlic, salt and pepper together.
• Add steak, turn to coat evenly and let sit for 30 minutes or cover and refrigerate up to four hours.
• Place steak on greased grill preheated to Medium high for about 10 minutes.
• Turn once half way through the cooking time (this is for rare).
• Cut steaks in half crosswise and remove to plate.
• Top each with a few slices of blue cheese butter. Let it melt on them for a minute before serving.
• Refrigerate any left over butter for another use (keeps up to 2 weeks, and is delicious in mashed potatoes or spread on a bagel).

BEEF STRIP LOIN WITH CREAMY BLUE CHEESE SPINACH

Steps:

• Pre-heat oven to 350°F.
• Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking).
• Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute.
• In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes.
• To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly.
• Find more fresh recipes ideas online at walmart.ca/recipes.

GRILLED BLUE CHEESE-CRUSTED TOMATOES

Steps:

• Prepare 1 side of barbecue on high heat, leaving opposite side unlit if gas grill or without coals if charcoal grill. Mix breadcrumbs and olive oil in small bowl, mashing to coat. Cut top 1/4 inch from each tomato. Sprinkle tomatoes with salt and pepper. Top each with 1 Tablespoon blue cheese. Sprinkle with breadcrumb mixture.
• Arrange tomatoes (topping side up) on unlit side of grill. Cover grill and cook tomatoes until slightly soft and cheese melts, about 13 minutes. Serve immediately.

SIRLOIN WITH BLUE CHEESE BUTTER

Steps:

• In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes., 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 thermometer should read 135°; medium, 140°; medium-well, 145°). , 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.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

Steps:

• Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
• Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
• Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
• Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.