SPICY BLUE CHEESE TOPPED RIB EYES

Give these grilled rib eye steaks some extra oomph by topping them with caps of jalapeno-spiked blue cheese.

Yield: Serves 6.

SPICY BLUE CHEESE TOPPED RIB EYES

Ingredients

  • 1/2 cup crumbled blue cheese
  • 4 oz (125 g) cream cheese, softened
  • 4 tsp finely chopped seeded jalapeno pepper
  • 1 tbsp finely chopped green onion
  • 1 1/2 tsp red wine vinegar
  • 1/4 cup chopped fresh parsley
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, bruised
  • 6 rib-eye steaks, 1 inch thick

Directions

  1. Combine blue cheese, cream cheese, jalapeno pepper, green onion and vinegar; set aside.
  2. Combine parsley, oil and garlic in a heavy zip-lock plastic bag. Add steaks and squeeze bag to coat steaks with parsley mixture; seal bag. Let stand for 30 minutes.
  3. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove steaks from marinade; discard marinade. Grill steaks to desired doneness. Serve steaks topped with blue cheese mixture.
Nutritional analysis per steak:

441 calories, 29.3 g fat, 43.1 g protein, 1.8 g carbohydrate, 0.2 g fibre, 319 mg sodium

Tip:

Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.