Grilled Flat Iron Steak with Blue Cheese-Chive Butter
Source (if known):
PREP TIME 15 Min COOK TIME
10 Min READY IN
1 Hr 20 Min
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 cup olive oil
1 1/2 pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1/8 teaspoon cracked black pepper
Whisk together vinegar, garlic, 1 tablespoon black
pepper, rosemary, oregano, and kosher salt in a bowl along with the olive
oil. Place the flat iron steak into a resealable plastic bag, and pour the
marinade overtop. Squeeze the excess air from the bag and seal. Marinate in
the refrigerator 30 minutes.
Preheat an outdoor grill for medium-high heat and
lightly oil grate. Remove steak from the marinade, shake off excess, and
discard the remaining marinade. Allow the steak to stand at room temperature
for 15 minutes as the grill warms.
Mash together the butter, blue cheese, chives, and 1/8
teaspoon of black pepper; set aside. Cook the steak on the preheated grill
to desired degree of doneness, about 5 minutes per side for medium-rare.
Allow the steak to rest in a warm place for 10 minutes before slicing thinly
across the grain. Serve with a dollop of blue cheese-chive butter.