It’s time to make Grilled Steaks with Blue Cheese and Chiles while the summer is in full swing and the grill is hot!
These are simply marinated and grilled steaks. Tenderloin is the steak of choice here, which is so tender and delicious. The blue cheese topping is easy to make, and it’s so delicious when it melted over the top of the hot grilled steaks. If you are a lover of blue cheese salad dressing, then these steaks are for you. This recipe makes two servings, but feel free to double or triple the recipe if you’re serving more.
- olive oil
- fresh parsley
- beef tenderloin steaks
- blue cheese
- cream cheese
- canned mild chiles
- white wine vinegar
How to make Grilled Steaks with Blue Cheese and Chiles:
In a large zip baggie, combine olive oil, fresh parsley and garlic. Sprinkle the steaks with kosher salt and freshly ground black pepper, and add to the bag. Seal the bag, and move the steaks around to coat completely with the marinade. Let the steaks marinate at room temperature for 30 minutes. Alternately, you can marinate the steaks several hours (or overnight) in the refrigerator. Let them sit for 30 minutes at room temperature before grilling.
While the steaks are marinating, make the blue cheese topping. It’s a mix of blue cheese crumbles, cream cheese, mild green chiles, chopped shallots, white wine vinegar and salt/pepper. Let the topping sit at room temperature while the steaks are coming to a warmer temperature as well.
Grill the steaks until medium rare (or to your desired doneness). It should take about 10 minutes total, depending on how hot your grill is.
Note about steaks:
You can use whatever steaks you want for this recipe. Try using flank steak, skirt steak, New York Strip or Ribeye!
As soon as your steaks come off the grill, let them rest for a few minutes and then top them with the blue cheese topping while they are still warm. Serve with grilled asparagus or my favorite Avocado Pine Nut Salad.
These steaks are prepared medium rare. You can cook them however you like them. The blue cheese sauce is so delicious with grilled steak. Enjoy!
If you are a blue cheese lover, be sure to try my blue cheese dip. It’s fabulous with fresh vegetable dippers!
Grilled Steaks with Blue Cheese and Chiles
STEAKS AND MARINADE:
- 1½ tablespoons olive oil
- 2 teaspoons minced fresh parsley
- 2 medium garlic cloves, minced
- Two 1-inch thick beef tenderloin steaks (6 to 8 ounces each)
- kosher salt and freshly ground black pepper
BLUE CHEESE TOPPING:
- ¼ cup crumbled blue cheese
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons canned chopped mild chiles, drained
- 1 teaspoon chopped fresh parsley
- ½ medium shallot, finely chopped
- ¾ teaspoon white wine vinegar
- salt and pepper, to taste
PREPARE THE STEAKS TO MARINATE:
- In a large zip baggie, combine olive oil, parsley, and garlic. Sprinkle the steaks with salt and pepper. Add the steaks to the zip bag and move them around to coat all sides. Marinate the steaks 30 minutes at room temperature or chill in the refrigerator up to 1 day.
MAKE THE BLUE CHEESE TOPPING:
- In medium bowl, mix the blue cheese, cream cheese, chiles, parsley, shallot and vinegar. Season the blue cheese topping to taste with salt and pepper. Let sit at room temperature while the steaks are marinating.
GRILL THE STEAKS:
- Prepare the grill to medium-high heat. Place the steaks on the grill rack (some marinade should still cling to the meat). Cook 5 minutes. Turn steaks over. Grill until the steaks are medium-rare, about 5 minutes longer. Immediately transfer to serving plates and top with the blue cheese topping.