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Live! From Jasper's Kitchen
 
Grilled KC Strip Steaks with Blue Cheese Crust and Vidalia Onions
4 Grilled KC Strips (8-10 oz. each)
Garlic salt to taste
Blue Cheese Crust
4 Oz Blue Cheese
1/4 Cup Panko Breadcrumbs
Fresh herbs (optional)
1-2 Vidalia Onions
Olive Oil for brushing

Season the steaks with garlic. Place the steaks on the grill, cover and grill over high heat 3 to 5 minutes. Turn the steaks over and place them over indirect heat. Cover and grill for 4 to 6 minutes more, or until an inserted thermometer reaches 130 to 135 degrees for rare to medium rare, or until desired doneness is achieved. Transfer the steaks to a foil-lined baking sheet.

Slice Vidalia Onions into thick rings, brush with olive oil and grill 2-3 minutes on each side.

Blue Cheese Topping: In a small bowl toss the crumbled blue cheese, Panko breadcrumbs and fresh herbs together to coat the cheese with the crumbs. Gently press 2 to 3 tablespoons of the cheese topping on the top of each steak. Place the steaks back on the grill and cover for 1 to 2 minutes. Remove and top with grilled Vidalia Onions and serve.

Jasper's Notes: A quick dish to serve in the summer from a charcoal grill. A glass of Chianti, a piece of fresh local fruit and you have a great meal!