Sizzlin' Summer Steaks & Spuds With Cheesy Scallion Butter

Preheat the grill--you want it HOT.

Cut 4 squares of heavy-duty foil, set aside.

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.

Potatoes should be roasted over indirect heat (we put ours on the top rack) until they "give" when squeezed (20-25 minutes).

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.

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).

When the meat is done, remove to a platter; put the potatoes in a serving bowl.

Serve each steak and potato with a dollop of Cheddar-Scallion Butter; sprinkle with some salt and pepper.

That's what summer is all about!

VARIATIONS --

Fresh parsley in the butter.

Finely minced green or red pepper.

Monterey Jack OR Bleu cheese instead of the Cheddar.

Two or three slices of crumbled bacon! Oh, yeah -- .