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Blue Cheese Butter- Break cheeses into small pieces and place in a
mixing bowl along with butter and 3 tablespoons of the chives.
Using a fork or spoon, blend the ingredients together. Cover with
plastic wrap and refrigerate. (Blue cheese butter can be prepared a
day ahead, bring to room temp 30 minutes before using)
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Steak and Onions- Mix thyme, salt and pepper in a small bowl.
Use half of the seasoning mixture to rub on both sides of each
steak. Peel onions, then half lengthwise. Cut each half into 3/4
inch thick wedges going through the root ends. Place onion
wedges on skewers. Brush onion wedges on all sides with oil.
Sprinkle remaining seasoning mixture over both sides of onions.
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When ready to cook, oil a grill rack and arrange 4 to 5 inches
from heal source. Prepare grill for a hot (high temp) fire. When
grill is ready, grill skewered onions, turning often, until charred
around the edges and tender, about 20 minutes. When done,
remove from grill and cover loosely with foil. After onions have
been on grill 10 minutes, add steaks. Grill steaks until lightly
charred outside and pink inside, 4 to 6 minutes per side for med.
rare.
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