Grilled Sirloin finished with Black Pepper Chevre
The first time I had a chevre topped steak was in Idaho. The preparation was so simple and result absolutely memorable. It is made even better with Sweet Pea Cheese's Black Pepper Chevre.
- 4 top sirloin steaks, weight to your preference
- 4 tbsp Black Pepper Chevre
- Salt and Pepper to Taste
Soak steaks in water for 1/2 hour. Preheat an outdoor grill for high heat. Sprinkle both sides of each steak with salt and pepper. Grill steaks 4 to 5 minutes per side, or to desired temperature. As soon as you transfer the steaks to plates, top each with 1 tbsp chevre and allow to rest for 2 to 3 minutes before serving.
If you like Beef
- Local Grass fed Beef
- Slow Roasted Brisket
- Pretty Darn Good Burgers
- Stuffed Peppers
- Know your farmer, know your food
Photo Credit: Julie Cecchini
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