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Epicurious

Grilled Steaks with Blue Cheese and Chiles

4.3

(34)

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Grilled Steaks with Blue Cheese and ChilesPornchai Mittongtare

Dana Talusani of Longmont, Colorado, writes: "As the mother of two, I don't get to spend as much time in the kitchen as I would like. That said, it's still important for our family to sit down and enjoy a meal together at the end of the day. This is one of my favorite recipes — it's great for a last-minute dinner."

The classic combination of blue cheese and steak is updated with a kick of jalapeño chiles.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

TagsAmericanBeef TenderloinBeefMeatBlue CheeseCheeseDairyJalapeñoChileVegetableMainDinnerGluten FreeKetoNut FreeGrillingBon Appétit
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