Chef Baldi’s Bleu Cheese & Horseradish Sirloin

Number of Servings: 1

¼ C. grated bleu cheese
1 Tbsp. horseradish
1 tsp. chopped cilantro
1 (8-oz.) prime top sirloin
5 Lb. mesquite charcoal

Bring bleu cheese, horseradish and cilantro to room temperature. Start mesquite charcoal in grill using safe methods. In a stainless steel bowl, mix previous ingredients well. Let mixture sit at room temperature. Cook the prime sirloin over the mesquite grill until temperature desired. Place mixture on top of the sirloin and press down with your hand to avoid loose pieces of the mixture from falling into the grill. Let the sirloin rest for 3 to 5 minutes on the edge of the grill with the least amount of heat.