• 4servings
  • 29minutes
  • 567calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 large baking potatoes

  2. 4 beef steaks (we used sirloin cut into portions)

  3. olive oil , divided

  4. 1/2 cup butter , softened

  5. 1/2 cup sliced scallion (chopped onions work too)

  6. 1/2 teaspoon dry mustard

  7. 2 cups shredded cheddar cheese

Instructions Jump to Ingredients ↑

  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!


  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 -- .


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