Grilled Sirloin with Blue Cheese Compound Butter
Celebrate Father’s Day with surf ‘n turf. The compound butter can be mixed with anything and topped onto hot food. The melted butter allows flavors to infuse.
- ½ cup unsalted butter 1 stick, room temperature
- 2 ounces crumbled blue cheese
- 2 tablespoons minced fresh chives
- 1 garlic clove minced
- ¼ teaspoon sea salt plus additional for seasoning the steak
- 1/8 teaspoon freshly ground black pepper plus additional for seasoning the steak
- Extra-virgin olive oil for the grill
- 4 4-6 ounce sirloin steaks
In a medium bowl, mix together the butter, blue cheese, chives, garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper. Spoon the mixture onto a large square of plastic wrap and shape into a log. Roll tightly and secure the ends. Refrigerate for at least 2 hours.
Heat the grill to medium-high and oil the grates. Season the steaks with salt and pepper. Grill for 5-6 minutes per side for medium doneness. As soon as the steaks are finished, transfer to a plate and top each with a slice of the compound butter. Allow to rest for a few minutes while the butter softens, then serve.
Remaining compound butter may be refrigerated for up to 1 week or frozen for up to 1 month. Try it on burgers, baked potatoes, or grilled corn.
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