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Grilled Sirloin and Red Onions with Blue Cheese Butter Recipe

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This recipe for Grilled Sirloin and Red Onions with Blue Cheese Butter, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin


For blue cheese butter:
4 ounces (about cup) cream blue cheese, at room temperature
3 tbl. Unsalted butter, softened
4 tbl. Chopped chives, divided

For steaks and onion:
2 tbl. Dried thyme leaves
1 tsp. kosher salt
1 tsp. coarsely ground black pepper
3 (1-inch thick) boneless sirloin steaks, each about 1- pounds, trimmed of excess fat
3 large red onions (about 2-1/4 pounds total)
3 to 4 tbl. Olive oil for brushing on onions, plus extra for greasing grill rack
4 to 6 metal skewers or wooden skewers (soaked for 30 minutes in water)

Blue cheese butter:
Break cheese into small pieces and place in a mixing bowl along with butter and 3 tablespoons of the chives. Using a fork or spoon, blend the ingredients together. Cover with plastic wrap, and refrigerate. (Blue cheese butter can be prepared a day ahead; bring to room temperature 30 minutes before using.)

Steaks and onion:
Mix together, salt and pepper in a small bowl. Use half of the seasoning mixture to rub on both sides of each steak. Peel onions; then halve lengthwise and cut each half into inch wedges going thru the root ends. Divide wedges and place on skewers. Place olive oil in a small bowl, then brush onion wedges on all sides with it. Sprinkle remaining seasoning mixture over both sides of onions.

When ready to cook, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot (high temperature) fire.

When grill is ready, grill skewered onions, turning often, until charred around the edges and tender. Onions will take about 20 minutes. When done, remove from grill and cover loosely with foil. After onions have been on grill 10 minutes, add steaks. Grill steaks until lightly charred outside and pink inside, 4 to 6 minutes per side for medium rare. (Internal temperature should be about 145 degrees.)

Halve each steak and arrange on a serving platter surrounded by onions. Top each steak with a generous dollop of blue cheese butter and sprinkle with remaining chives. Serve warm. Serves 6.

Hartford Courant June 2004

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Personal Notes:
Personal Notes:
Blue Cheese makes everything taste better!




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