Tomato & Ale Sirloin with Mustard, Bleu Cheese & Sun Dried Tomato Butter

TV 7 Summer Grilling Special-July 8, 2005 

6-10 oz. New York strip steaks

1-12oz. Saranac Pale Ale

1 cup tomato juice

½ lb. butter-room temperature

3 tblsp. Dijon mustard

1 cup crumbled bleu cheese

2/3 cup minced re-hydrated sun dried tomatoes 

Combine the first three ingredients in a large roasting pan and marinate overnight, turning steaks every few hours.  Combine butter, mustard, bleu cheese and tomatoes.  Mix well and refrigerate over night.  Pull butter out two hours before grilling steaks and let soften.  Remove steaks from marinade and grill to desired temperature.  Place generous portion of butter on center of plated steak and serve with foil grilled potatoes, onions and mushrooms.