Grilled Top Sirloin Cambozola Chive Compound Butter
This unique and savory compound butter combines the richness of creamy blue cheese with the subtle onion-like notes of chives.
Servings: 4 servings
Ingredients
Grilled Top Sirloin Steak
- 4 8 oz. Private Reserve® Top Sirloin Steaks
- 1 tablespoon kosher salt
Cambozola Chive Compound Butter
- 2 sticks, unsalted butter (room temperature)
- 8 oz. Cambozola Cheese
- ¼ cup fresh chives, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon fresh cracked red peppercorns
Instructions
- Light grill and set up for medium-high direct heat, preheat for 15-20 minutes.
- While the grill is preheating, season steaks with kosher salt and set aside.
- Add all ingredients in a medium sized mixing bowl, mix thoroughly with a fork until well combined. Place the butter on a sheet of plastic wrap and roll into a log. Seal both ends by twisting the plastic wrap and place the log in the refrigerator until steaks are ready.
- Place steaks on the grill, directly over the heat. Flip the steaks every 30-45 seconds, being sure to char all sides. Remove the steaks when desired internal temperature is reached.
- Place the steaks on a serving platter, and top each with desired amount of butter. Allow steaks to rest and butter to melt for five minutes before slicing.