Shelly's Recipe

SIRLOINS AND RED ONIONS WITH BLUE CHEESE BUTTER

Category: Beef Steaks

For blue cheese butter:
3/4 cup creamy blue cheese, at room temperature (see note)
3 tbsp unsalted butter, softened
4 tbsp chopped chives, divided

For steaks and onions:
2 tbsp dried thyme leaves
1 1/2 tsp kosher salt
1 1/2 tsp coarsely ground black pepper
3 (1 inch thick) boneless sirloin steaks, each about 1 1/4 lb, trimmed of excess fat
3 large red onions (about 21/4 lb total)
3 to 4 tbsp 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)

For blue cheese butter, break cheese into small pieces and place in a mixing bowl along with butter and 3 tbsp chives. Using a fork, blend 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.)

For steaks and onions, mix together thyme, salt and pepper in a small bowl. Use half of seasoning mixture to rub on both sides of each steak. Peel onions, then halve lengthwise and cut each half into 3/4 inch thick wedges going through 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 inch from heat source.

Prepare grill for a hot (high-temperature) fire. When grill is ready, grill skewered onions, turning often, until charred around 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. NOTE: Bleu d'Auvergne, a creamy French blue cheese, or gorgonzola works well in this recipe.