Grilled Steak With Creamy Chavrie Herb Topping
By: Corrinne
Published: Saturday, December 5, 2009 - 11:56pm

Ingredients




1 package 5.3 oz. Chavrie Pyramid, Original
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil chiffonade*
4 beef tenderloin, T-bone, or sirloin steaks
1 garlic clove, crushed
salt and pepper

Preparation

1 In small bowl, mix Chavrie, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper. 2 Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie sauce over steaks. 3 To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

About


This is a great way to serve your favorite grilled steak this Memorial Day!  Its unique and will impress all your guests.