Sizzlin' Summer Steaks & Spuds With Cheesy Scallion Butter

Total Time: 29 mins Preparation Time: 4 mins Cook Time: 25 mins

Ingredients

• 4 large baking potatoes
• 4 beef steaks (we used sirloin cut into portions)
• olive oil, divided
• 1/2 cup butter, softened
• 1/2 cup sliced scallion (chopped onions work too)
• 1/2 teaspoon dry mustard
• 2 cups shredded cheddar cheese

Recipe

• 1 preheat the grill--you want it hot.
• 2 cut 4 squares of heavy-duty foil, set aside.
• 3 scrub the spuds, pour a bit of olive oil on your hands, and rub on potatoes; set each potato on a foil square; fold foil around the potato snugly.
• 4 potatoes should be roasted over indirect heat (we put ours on the top rack) until they "give" when squeezed (20-25 minutes).
• 5 prepare the cheddar-scallion butter: mix all ingredients in a small mixing bowl or in a food processor, until well blended; set aside to serve at room temperature.
• 6 when potatoes are nearly ready, smear steaks with olive oil; make sure the grill is hot; pop the steaks on; depending on how "done" you like 'em -- we prefer medium-rare (so that's about 4 minutes per side).
• 7 when the meat is done, remove to a platter; put the potatoes in a serving bowl.
• 8 serve each steak and potato with a dollop of cheddar-scallion butter; sprinkle with some salt and pepper.
• 9 that's what summer is all about!
• 10 variations --
• 11 fresh parsley in the butter.
• 12 finely minced green or red pepper.
• 13 monterey jack or bleu cheese instead of the cheddar.
• 14 two or three slices of crumbled bacon! oh, yeah -- .