Sizzlin Summer Steaks Spuds With Cheesy Scallion Butter Food

SIRLOIN SIZZLER

Steps:

• In shallow dish stir together vinegar, oil, garlic, rosemary and salt.
• Add steak turning to coat.
• Marinate at room temperature for 10 minutes turning once.
• Heat greased grill pan or skillet over medium-high heat.
• Cook steak turning once for 10-12 minutes or until desired doneness.
• Transfer to cutting board and tent with foil.
• Let stand 5 minutes before slicing.

SIZZLIN' STEAK BURGERS

Steps:

• Preheat grill.
• Mix steak seasoning into meat and form meat into 4 equal size patties.
• Grill patties to desired doneness. Add a slice of cheese to each patty, 1 minute before cooking is completed. Serve on roll.

SIZZLIN' SUMMER STEAKS & SPUDS WITH CHEESY SCALLION BUTTER

Steps:

• Preheat the grill--you want it HOT.
• Cut 4 squares of heavy-duty foil, set aside.
• Scrub the spuds, pour a bit of olive oil on your hands, and rub on potatoes; set each potato on a foil square; fold foil around the potato snugly.
• Potatoes should be roasted over indirect heat (we put ours on the top rack) until they "give" when squeezed (20-25 minutes).
• Prepare the Cheddar-Scallion Butter: Mix all ingredients in a small mixing bowl OR in a food processor, until well blended; set aside to serve at ROOM temperature.
• When potatoes are nearly ready, smear steaks with olive oil; make sure the grill is HOT; pop the steaks on; depending on how "done" you like 'em -- we prefer medium-rare (so that's about 4 minutes per side).
• When the meat is done, remove to a platter; put the potatoes in a serving bowl.
• Serve each steak and potato with a dollop of Cheddar-Scallion Butter; sprinkle with some salt and pepper.
• That's what summer is all about!
• VARIATIONS --
• Fresh parsley in the butter.
• Finely minced green or red pepper.
• Monterey Jack OR Bleu cheese instead of the Cheddar.
• Two or three slices of crumbled bacon! Oh, yeah -- .