Grilled Beef Strip Loin with Blue Cheese Butter
Enjoy this flavoured butter melting into your favourite grilled steak or spread it onto bread, baked potato or cooked corn on the cob. Garnish the steak with a few grilled or roasted grape tomatoes and a drizzle of aged balsamic vinegar for an extra special touch.
- 3 tbsp (45 mL) extra virgin olive oil
- 2 tbsp (30 mL) red wine vinegar
- 1 ½ tsp (7 mL) chopped fresh thyme
- 1 small clove garlic, minced
- Pinch EACH salt and pepper
- 2 Beef Strip Loin Grilling Steaks, about 1-inch (2.5 cm) thick
- Blue Cheese Butter (recipe follows)
- Whisk together oil, vinegar, thyme, garlic, salt and pepper in large shallow dish. Add steaks and turn to coat evenly. Let stand for 30 minutes or cover and refrigerate for up to 4 hours.
- Grill steaks on a lightly oiled grill over medium-high heat for about 10 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Remove from heat; let stand 5 minutes, loosely covered with foil. Cut steaks in half crosswise and remove to plate. Top each with a slice of Blue Cheese Butter. Let flavoured butter melt slightly for about 1 minute before serving. Refrigerate any unused Blue Cheese Butter for another use.
- Blue Cheese Butter: In a bowl, mash together ¼ cup (50 mL) EACH unsalted butter, softened and crumbled Stilton blue cheese and 1 tbsp (15 mL) EACH finely chopped walnuts and chopped fresh Italian parsley until well combined. Scrape onto a piece of plastic wrap and using plastic wrap as a guide, roll into a log-shape, about 5-inches (12.5 cm) long. Refrigerate until ready to use.
Cut UsedStriploin / New York Steak
- Difficulty: Intermediate
- Occasion: Everyday, Romantic