Ingredients
1/2 cup crumbled blue cheese1/4 cup butter, softened1/4 cup chopped walnuts, toasted2 tablespoons minced fresh parsley1-3/4 teaspoons minced fresh rosemary, divided6 large garlic cloves, peeled1/4 teaspoon salt1/4 teaspoon pepper2 beef top sirloin steaks (6 ounces each)
Preparation
In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes.
In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks.
Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
