Sizzlin' Summer Steaks & Spuds With Cheesy Scallion Butter

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   ["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 -- ."]

* Per serving · 4 servings · Values may vary.

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