3 T. unsalted butter, at room temperature
3 ounces crumbled blue cheese
1 T. chopped fresh chives
1 tsp. steak seasoning (such as McCormick Montreal steak seasoning)
1 sirloin steak (about 2 pounds)
1/2 pound egg noodles
1 C. chopped fresh green beans
1 C. grape tomatoes, quartered
Iceberg lettuce, ¼ c. thawed frozen corn, 2 T. shredded Mexican blend cheese (per child)

Blend butter, blue cheese and chives in a small bowl until creamy. Place on plastic wrap, and shape into cylinder. Refrigerate until ready to use. Heat broiler. Sprinkle steak seasoning on both sides of sirloin. Coat broiler pan with nonstick spray. Broil sirloin about 6 minutes, turn and broil another 5 to 6 minutes or until it reaches 135 degrees F on an instant-read thermometer.  Cook noodles and green beans in boiling salted water until tender. Drain and reserve. Remove steak to cutting board and cut in thin slices. Toss one-quarter of the blue-cheese butter with hot noodles, beans and chopped tomatoes. Cut slices of remaining blue-cheese butter onto each portion of steak.

For each child serving, heat a burrito sized flour tortilla wrapped in a damp paper towel in the microwave for 30 seconds. Layer 5-6 slices sirloin, lettuce, corn, and 1 T. cheese in the center. Top with a mild taco sauce if desired. Fold up, top with cheese and bake at 350 for 10 minutes.