Grilled steak with beets and blue cheese | Castello®️

Ingredients

• 4 boneless ribeye steaks
• salt
• freshly ground black pepper
• 1⅘ pounds baby potatoes
• ½ oz salt
• ¼ cups olive oil
• 1.1 pounds beetroots peeled and cut into thin sticks
• pinches salt
• 2.1 oz butter
• 1.1 oz walnuts coarsely chopped
• 1 shallot peeled and finely diced
• 2.1 oz Castello® Crumbled blue or Traditional Danish Blue wedge cheese, crumbled
• ½ oz fresh rosemary