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1/3 cup of chopped fresh parsley
2 tbsp chopped fresh basil
3 tbsp chopped fresh tarragon
2 garlic cloves, minced
2 tsp finely grated lemon zest
1 tsp drained capers, minced
1 tsp freshly ground black pepper
7 tbsp extra virgin olive oil
1 cup blue cheese ( approx. 4 oz. )
1/2 cup ( 1 stick ) salted butter
4 large fresh tomatoes, cut into 1/3 inch thick slices
4 11 to 13 oz. Fuego Diablo Black Label Strip Loin Steak
Mix the first 7 ingredients of the verde into a small mixing bowl. Gradually whisk in the 7 tbsp of oil. This mix can be made and refrigerated for up to 24 hours prior to serving. Fan the tomato slices and top with verde.
Blue Cheese Butter
Mix blue cheese and butter in another small bowl until it is fully blended. Add salt and cracked black pepper to taste. To store excess blue cheese butter for another day, wrap the butter in wax paper and insert into a small ziplock bag. Put the mixture into the freezer for use another day.
Grill your steaks and add a dollop or two of blue cheese butter as the steaks come off the grill. Let the steaks rest for about 5 minutes under loosely tented foil. This will give the butter some time to melt.