San Andreas Grill's Blue Ridge Sirloin

On the side of each filet, cut a 2-inch slit with a sharp paring knife forming a pocket for the cheese. Stuff each steak with 4 tablespoons of cheese.

Rub steak with a little olive oil, just to barely coat, about 1/2 tablespoon per steak. Season the steaks with Montreal steak seasoning.

Heat barbecue or grill to high. Grill steaks on both sides until it reaches your desired doneness.

Place each steak on the plate with a helping of "Rustic Garlic Mashed Potatoes" and "Vegetable Kabobs" (see recipes). Top steaks with more blue cheese if desired.

This recipe yields 4 main-course servings.