Grilled Steaks with Bleu Cheese and Chiles

Ingredients:

1-1/2 Tbsp. olive oil
3 tsp. minced fresh parsley, divided
2 garlic cloves, minced
6 (1″) thick beef tenderloin steaks (about 6 oz. each)
2 oz. cream cheese, room temperature
1/4 cup finely crumbled blue cheese (about 1 oz.)
2 Tbsp. finely chopped seeded red or green jalapeno chiles
1 shallot, finely chopped
3/4 tsp. white wine vinegar

Instructions:

Combine the olive oil, 2 tsp. of parsley and garlic in an medium size glass baking dish. Sprinkle the steaks with salt and pepper. Add the steaks to the dish and turn to coat. Marinate the steaks for 30 minutes or cover and chill overnight.

Mix the cream cheese, blue cheese, chiles, shallot, vinegar and remaining 1 tsp. of parsley in a medium bowl. Season the blue cheese topping to taste with salt and pepper.

Prepare the barbecue (medium-high heat). Place the steaks on the grill rack (some marinade should still cling to meat) and cook for 5 minutes. Turn the steaks over. Divide the blue cheese topping among the steaks. Grill until the topping softens and the steaks are medium-rare, about 5 minutes longer.

Yields 6 servings.

Recipe by Dana Talusani, Longmont, CO in Bon Appétit Magazine, April 2005.