| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Canadian |
Meats, Barbecue |
4 |
Servings |
INGREDIENTS
| 3 1/2 |
oz |
Roquefort or blue cheese, at room temperature |
| 2 |
tb |
Butter, at room temperature |
| 2 |
tb |
Table cream (18% cream) |
| 1/2 |
ts |
Onion powder |
| 2 |
tb |
Lemon juice |
|
|
Dash lemon juice |
| 1 |
tb |
Worcestershire sauce |
| 2 |
lb |
Sirloin, T-bone, Porterhouse rib or wing steaks 1 inch thick |
INSTRUCTIONS
Combine all ingredients except steak. Spread both sides of steaks with
cheese mixture. Stack steaks; place in plastic bag and seal. Refrigerate
overnight. Remove from refrigerator 1 hour before grilling. Barbecue for
approximately 7 minutes per side over hot coals or until brown and crusty
on the outside. Makes 4 to 6 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Fast n' Easy Summer Recipes Canadian
Living.
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27,
1999
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