New York Strips with Gorgonzola Butter
Easy, rich and delicious. A perfect Saturday on the grill meal. See below for more notes
WWSPoints: 19 Points*
Prep: 15 minutes
Chill: 1 hour
Grill: 10 minutes
2 Tbsp. crumbled Gorgonzola cheese or other blue cheese
2 Tbsp. cream cheese spread with chives and onion
1 to 2 Tbsp. butter, softened
1 Tbsp. chopped pine nuts or walnuts, toasted*
4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 3 pounds)
- For Gorgonzola butter, in a small bowl stir together Gorgonzola cheese, cream cheese, butter, and nuts. Shape mixture into a 1-inch-diameter log. Wrap in plastic wrap and chill about 1 hour or until firm.
- Trim fat from steaks. Sprinkle steaks lightly with salt. For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through grilling. Allow 10 to 12 minutes for medium (160 F). (For a gas grill, preheat grill. Reduce eat to medium. Place steaks on grill rack over heat. Cover; grill as directed.)
- To serve, cut butter into eight slices. Place two slices on each steak.
Dish with Love- This was delicious steak. Only two adults enjoying this meal and I think it is better that way. Don’t think our kids would have enjoyed this meal, especially because there was a conversation very recently on the “grossness of blue cheese”. The prep for the steaks is really minimal and making the butter was so super easy that it left me with a lot of time to make my sides.
I served this with Olive Garden-like Breadsticks, Grilled Artichokes, and Parmesan Smashed Potatoes. It was a huge meal but hey that’s what Saturday’s are for.
Recipe from: Grill It! 2012