Description
I made this up as a Valentine’s Day dinner. The butter is what makes this dish.
Ingredients
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon cracked black pepper
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ cup olive oil
- 1 ½ pounds flat iron steak
- 3 tablespoons softened unsalted butter
- 1 ounce crumbled blue cheese
- 1 tablespoon chopped fresh chives
- ⅛ teaspoon cracked black pepper
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 4