Skirting the Issue: Skirt Steaks laced with Blue Cheese Butter

• 1 1/2 to 2 pounds skirt steaks
• Extra-virgin olive oil for drizzling
• Steak seasoning blend (recommended: Montreal Seasoning by McCormick)
• 4 tablespoons butter, softened
• 1/2 cup blue cheese crumbles
• 2 tablespoons chopped chives

1. Heat a grill pan over high heat.
2. Drizzle meat with oil and season with steak or grill seasoning blend.
3. Grill meat 3 to 4 minutes on each side.
4. Remove meat and let it rest 5 minutes to allow juices to redistribute.
5. Mix butter with cheese and chives.
6. Slice meat very thin on a heavy angle.
7. Place the meat on a plate and top with small scoops of blue cheese butter.
8. Butter and cheese will melt down over the meat: YUMMO!

skirt, extravirgin olive oil for drizzling, blend, butter, blue cheese crumbles, chives

Taken from www.foodnetwork.com/recipes/rachael-ray/skirting-the-issue-skirt-steaks-laced-with-blue-cheese-butter-recipe.html (may not work)