Grilled Strip Loin with Blue Cheese Butter

3 tbsp (45 mL)	extra virgin olive oil
2 tbsp (30 mL)	red wine vinegar
1 ½ tsp (7 mL)	chopped fresh thyme
1	small clove garlic, minced
	Pinch EACH salt and pepper
2	New York Strip Loin Grilling Steaks, about 1-inch (2.5 cm) thick
	Blue Cheese Butter (recipe follows)

1. Whisk together oil, vinegar, thyme, garlic, salt and pepper in large shallow dish. Add steaks and turn to coat evenly. Let stand for 30 minutes or cover and refrigerate for up to 4 hours.
2. Grill steaks on a greased grill over medium-high heat for about 7-8 minutes, turning once for medium-rare doneness or cook until desired doneness. Remove from heat; let stand 5 minutes, loosely covered with foil. Cut steaks in half crosswise and remove to plate. Top each with a slice of Blue Cheese Butter. Let flavoured butter melt slightly for about 1 minute before serving. Refrigerate any unused Blue Cheese Butter for another use.

Blue Cheese Butter: In a bowl, mash together ¼ cup (50 mL) EACH unsalted butter, softened and crumbled Stilton blue cheese and 1 tbsp (15 mL) EACH finely chopped walnuts and chopped fresh Italian parsley until well combined. Scrape onto a piece of plastic wrap and using plastic wrap as a guide, roll into a log-shape, about 5-inches (12.5 cm) long. Refrigerate until ready to use.