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Grilled Steaks with Blue Cheese and Chiles

Name: Grilled Steaks with Blue Cheese and Chiles
Cuisine: american
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

A small grocery run gets this on the table.

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directions

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.
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.
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.

Recipes sourced from Epicurious.com.

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