SIZZLIN' SUMMER STEAKS & SPUDS WITH CHEESY SCALLION BUTTER

Sizzlin' Summer Steaks & Spuds With Cheesy Scallion Butter image

Hands-down--this is a WINNER in the "keep the heat out of the kitchen" category of summer cooking at our house! This is a slightly different spin on ordinary roasted/baked potatoes and steak on the grill. And so simple, too! Timing is important, so make sure the table is set, and the family is ready to sit down--cuz when those steaks come off the grill, you wanna sit right down and eat!

Provided by @MakeItYours

Number Of Ingredients 7

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Ingredients

4 large baking potatoes
4 beef steaks (we used sirloin cut into portions)
olive oil, divided
1/2 cup butter, softened
1/2 cup sliced scallion (chopped onions work too)
1/2 teaspoon dry mustard
2 cups shredded cheddar cheese

Steps:

MY NOTE: Hands-down--this is a WINNER in the "keep the heat out of the kitchen" category of summer cooking at our house! This is a slightly different spin on ordinary roasted/baked potatoes and steak on the grill. And so simple, too! Timing is important, so make sure the table is set, and the family is ready to sit down--cuz when those steaks come off the grill, you wanna sit right down and eat!
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 -- .