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Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Kristin

Kristin

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 43.9 g
  • 68%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 36.9 g
  • 74%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 331 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Virginia M.
73

Virginia M.

6/14/2008

This was delicious!!! I followed the recipe exactly, except I cooked my steak on the stove (it looked like rain). I have only recently begun cooking flat iron steaks, but they are so tender and delicious. This recipe was by far the best I have tried. The blue cheese-chive butter is also delicious on sliced baguettes! Thanks for sharing this recipe!

Jillian
47

Jillian

7/15/2009

Great steak marinade with or without the blue cheese butter! I used sirloin instead of a flat iron steak, it came out so tender and the marinade was completely soaked up by the meat. I doubled the amount of blue cheese butter and when the steak came off the grill I let the butter melt right over it before serving.

CLMITCHELL
42

CLMITCHELL

8/3/2008

I made this with a London Broil and loved it. I don't normally care for bleu cheese but the blue cheese butter was wonderful. I will definitely make again. I didn't have any chives so I used a little grated onion.

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