Grilled Rosemary Steak

The weather cleared up after a week of dullness and I've been inspired to cook on the grill again. Earlier this week I made Grilled Rosemary Steak which we enjoyed out on the deck as the sun slanted in the west. This is as easy a recipe as you can get. We enjoyed it with Potato Splats, Roasted Peppers with Olives and Parsley, and some sauteed patty pan squash.

Grilled Rosemary Steak

2 strip loin steaks (or however many you need)
olive oil
finely chopped fresh rosemary
freshly ground black pepper
salt

Several hours before grilling the steaks, coat them on both sides with a little olive oil, rub in some rosemary and pepper and let marinate in the refrigerator. About 20 minutes before grilling, take the steaks out of the refrigerator and let them come to room temperature. 

Preheat the grill to medium or medium high and grill until done as desired, preferably a bit underdone as the meat will continue cooking as it rests. Sprinkle with salt, remove from the heat and let rest on a covered dish while you eat your salad or first course. Serve and enjoy.  

Mini Meatloaves with Blue Cheese Filling

This recipe is taken from the Thrifty Foods flyer - slightly adapted.

1 1/4 pounds extra lean ground beef

2 Tablespoons milk

1 large egg

1/4 cup bread crumbs (I used dry ones since the recipe didn't specify)

2 teaspoons chopped fresh rosemary (chopped fine)

3 green onions, thinly sliced

1/2 teaspoon salt

freshly ground black pepper to taste

4-6 chunks of blue cheese, about 1 inch square

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Combine all the ingredients except the blue cheese, in a bowl. Mix well, but lightly. Divide the mixture into 4-6 balls (I made 6). Flatten each slightly, place a square of blue cheese on the meat, then bring up meat around it to enclose completely. Shape into a mini meatloaf. Roast for 30 minutes, or until entirely cooked through (160 degrees on a meat thermometer.

I also made a sauce to go over the meatloaves. No real recipe - sauteed a few onions in a bit of olive oil, added some cream and crumbled blue cheese and stirred until melted.