Recipe: Roquefort Grilled Steak (1960's)

ROQUEFORT GRILLED STEAK

Tenderloin, Sirloin Tip, Strip, Rump, Chuck or Top Round steak, at least 1-inch thick
4 ounces Roquefort or blue cheese, softened
1 clove garlic, crushed
Dash of Tabasco sauce

Take steak out of refrigerator about 1 hour before grilling. Trim, leaving a minimum of fat to prevent flames and smoke. Slash fat edge of meat.

Place steak on hot grill 3 to 5-inches above hot coals (5-inches for thick or well- done steak). Cook 1-inch steaks medium rare - 10 minutes on each side; 2- inch steaks medium rare-20 minutes on each side.

Meantime, combine cheese with 1 crushed clove garlic and dash of Tabasco.

When one side of steak is brown, turn and spread top with cheese mixture. When steak is done on the bottom, the cheese should have melted.

SERVING SUGGESTION:
Serve with ash-roasted potatoes, crisp cole slaw, and grill toasted rye bread.

Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960