Grilled Sirloin Steaks with Blue Cheese Walnut Butter

A question posed on Sendik’s Facebook page this morning was “My favorite spring-time food is _____.”  As I write this there are 12 responses; seven out of 12 respondees filled in their blanks with asparagus.  My answer was “anything with grill marks.”  If you like to get your grill on, here’s a great recipe for dressed up grilled sirloin, asparagus on the side.  
Boneless sirloin is a terrific bargain this week at $5.99 ($5.99!!) a pound.  What a super frugal way to serve your family a fabulous steak  dinner without paying an arm and a leg and a small child (not that there’s anything wrong with treating yourself from time to time).  Fancied up with an incredible blue cheese compound butter, this dish easily passes for company-worthy as well.  Keep it in your back pocket for summertime entertaining.

Just a side note:  this recipe is written to serve six.  They recommend cutting each steak into three equal portions and dividing them between six plates.  I haven’t ever served it that way; I prefer to thinly slice the steaks on my cutting board, then fan slices out over whatever starch we’re having.  Last night it was mashed potatoes.  The whole DamFam went bananas.  : )

Hope your fam’ likes it, too.


6 oz. blue cheese, crumbled (about 1 1/3 cups)
4 T. butter, room temperature
2 T. chopped fresh Italian parsley
3/4 plus 1 tablespoon dried rosemary, finely crumbled
1/4 c. chopped toasted walnuts

6 large cloves garlic, peeled
1 1/2 t. kosher salt
1 1/2 t. ground black pepper
2  top sirloin steaks, each 1 1/2 – 1 3/4 pound (Sendik’s Natural Boneless Sirloin Steaks are on sale)

Combine cheese, butter, parsley, and 3/4 teaspoon rosemary in medium bowl.  Stir to blend well.  Mix in walnuts.  Season to taste with salt and pepper.  Transfer blue cheese butter to small bowl (this can be made two days ahead of time.  Cover and refrigerate.  Bring butter to room temperature before using).

Combine 1 tablespoon rosemary, garlic, salt and pepper in mini processor.  Blend until mixture resembles a coarse paste.  Pat steaks dry.  Place in a large baking dish; rub 2 teaspoons of garlic paste on each side of each steak.  Cover and let stand 1 hour at room temperature.

Prepare barbecue (medium high heat).  Grill steaks to desired doneness, about 5 minutes per side for medium rare.  Transfer steaks to platter and let stand 5 minutes.  Cut each steak into 3 equal portions.  Top each portion with a spoonful of blue cheese butter and serve.

Leftover blue cheese butter is fabulous on slices of toasted baguette or tossed with roasted potatoes.  : )

Featured, Fresh, Frugal, Fabulous, News | May 8th, 2012