Grilled steaks with blue cheese walnut relish

This recipe calls for sirloin steaks, but we chose chuck eyes, our favorite cheater steak. It’s about the cheapest cut of meat that’s worth grilling, and it’s often much cheaper than sirloin or rib eye but still tender enough. Make sure you get chuck eyes rather than mock chuck or chuck tenders, which are different cuts that need long stewing time to not be tough. Where you buy it makes as much difference as anything. Chuck eyes from Target are just passable, but chuck eye from a good grower/butcher combo are worth it, and still cheaper than fancier steaks from the same source. Either the farmers market or if you’ve got an in at a local small town locker are your best bets.

Grilled steaks with blue cheese walnut relish

Adapted from “American Favorites” by Betty Rosbottom

Ingredients

3 ounces blue cheese

1 tablespoon chopped walnuts

1 tablespoon chopped green onions

1 tablespoon chopped fresh parsley

Zest of half a lemon

Steaks to grill

Dried thyme, salt and pepper

Method

Combine cheese, walnuts, green onions, parsley and lemon zest. If making ahead, cover and refrigerate. Bring to room temperature before using.

Sprinkle steaks liberally with thyme, salt and pepper, rubbing into meat. Grill until desired degree of doneness. Top with a generous tablespoon of cheese relish.

Rating: Super simple, and perfectly fine. The leftovers worked on a salad of roasted beets and greens.