Grilled Steaks with Blue Cheese and Chiles

Ingredients

• 36 ounces beef tenderloin steaks 1-inch-thick
• 1 ounce cheese blue crumbled finely
• 2 ounces cream cheese room temperature
• 3 teaspoons parsley fresh divided minced
• 2  garlic cloves minced
• 1.5 tablespoons olive oil 
• 2 tablespoons jalapeño chiles green red seeded finely chopped
• 1  shallots finely chopped
• 0.8 teaspoon citrus champagne vinegar 

Equipment

• bowl
• grill

Directions

1. Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish.
2. Sprinkle steaks with salt and pepper.
3. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
4. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
5. Prepare barbecue (medium-high heat).
6. Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.