Grilled Steak with Creamy Herbed Chavrie^® Topping Recipe

1 pkg. (5.3 oz.) Chavrie Goat Cheese, original
1 tbsp. chopped fresh chives
1 tbsp. chopped fresh parsley
1 tbsp. fresh basil chiffonade*
4 beef tenderloin, T-bone, or sirloin steaks
1 garlic clove, crushed
salt and pepper

In small bowl, mix Chavrie, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.

Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie sauce over steaks.

* To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.