CHEF BALDI'S BLEU CHEESE AND HORSERADISH SIRLOIN
FOR EACH SERVING:
1/4 cup grated bleu cheese
1 Tbsp. horseradish
1 tsp. chopped cilantro
1 (8-oz.) prime top sirloin
5 Lb. mesquite charcoal
Bring bleu cheese, horseradish and cilantro to room temperature.
Start mesquite charcoal in grill using safe methods.
In a stainless steel bowl, mix previous ingredients well. Let mixture sit at room temperature.
Cook the prime sirloin over the mesquite grill until temperature desired.
Place bleu cheese mixture on top of the sirloin and press down with your hand to avoid loose pieces of the mixture from falling into the grill. Let the sirloin rest for 3 to 5 minutes on the edge of the grill with the least amount of heat.
Source: The Association for Dressing and Sauces
FOR EACH SERVING:
1/4 cup grated bleu cheese
1 Tbsp. horseradish
1 tsp. chopped cilantro
1 (8-oz.) prime top sirloin
5 Lb. mesquite charcoal
Bring bleu cheese, horseradish and cilantro to room temperature.
Start mesquite charcoal in grill using safe methods.
In a stainless steel bowl, mix previous ingredients well. Let mixture sit at room temperature.
Cook the prime sirloin over the mesquite grill until temperature desired.
Place bleu cheese mixture on top of the sirloin and press down with your hand to avoid loose pieces of the mixture from falling into the grill. Let the sirloin rest for 3 to 5 minutes on the edge of the grill with the least amount of heat.
Source: The Association for Dressing and Sauces
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!