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Recipes
Grilled Thyme-Marinated Steak with Blue Cheese Butter

Grilling

Grilled Thyme-Marinated Steak with Blue Cheese Butter

10 min prep

30 min marinating

10 min cooking

Serves 4

Difficulty 1/5

Flavoured butters add a touch of classic steak-house dining to the dinner done at home. It’s a finishing touch that can be made well-ahead making it so easy to do! Feel free to improvise the ingredients in your butter mix once you’ve tried this one out for a taste-drive!

Ingredients

3 tbsp (45 mL) extra virgin olive oil 2 tbsp (30 mL) red wine vinegar 1½ tsp (7 mL) chopped fresh thyme 1 small clove garlic, minced Pinch EACH salt and pepper 1 lb (500 g) Beef Bottom Sirloin Tri-tip Grilling Steak, ¾ inch (2 cm) thick (about 4 small steaks) Blue Cheese Butter ¼ cup (60 mL) EACH unsalted butter, softened, and crumbled blue cheese (such as Stilton) 1 tbsp (15 mL) EACH finely chopped pecans or walnuts and chopped fresh Italian parsley

Get Ingredients

Directions

1. Whisk together oil, vinegar, thyme, garlic, salt and pepper in large shallow dish. Add steaks and turn to coat evenly. Cover and refrigerate for at least 30 minutes or for up to 4 hours. 2. Blue Cheese Butter : Meanwhile, in a bowl, mash together butter, blue cheese, walnuts and parsley until well combined. Scrape onto a piece of plastic wrap and using plastic wrap as a guide, roll into a log-shape, about 5 inches (12.5 cm) long. Refrigerate until ready to use. 3. Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel. Grill on a lightly oiled grill in a closed barbecue over medium-high heat (400°F/200°C) for about 6 to 8 minutes for ¾ inch (2 cm) steaks, turning twice or more, for medium-rare 145°F (63°C) at the least. 4. Transfer steaks to a plate, cover and let rest for 5 minutes. Place steaks on serving plates; top each with a slice of Blue Cheese Butter. Let flavoured butter melt slightly for about 1 minute before serving. (Refrigerate any extra Blue Cheese Butter for up to 2 weeks for another use.)

Tip

Steaks cook more evenly when flipped at least twice during grilling.

How to Cook It

Grilling

Cuts Used in This Recipe

Grilled Thyme-Marinated Steak with Blue Cheese Butter

Bottom Sirloin Tri-Tip

Bottom Sirloin Tri-Tip Grilling Steak

Bottom Sirloin Tri-Tip

Bottom Sirloin Tri -Tip Medallions

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.