Skirtsteaks with Blue Cheese Butter

I'm deep into a food phase moment. I can't stop piling my dinner on top of itself. Last weekend I made a skirtsteak with blue cheese butter piled on a bed of sherry roasted tomatoes and polenta. There's really something to layering flavors and textures of foods. I'm a uniter not a divider. Here's the rundown on the beef.

Skirtsteaks with Blue Cheese Butter

1 1/2 to 2 pounds skirt steaks
Extra-virgin olive oil for drizzling
Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
4 tablespoons butter, softened
1/2 cup blue cheese crumbles
2 tablespoons chopped chives

Heat a grill pan over high heat. Drizzle meat with oil and season with steak or grill seasoning blend. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute. Mix butter with cheese and chives. Top hot steaks with butter and allow to melt.

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[Geo]

Bloghungry for president in '08