Grilled Flat Iron Steak with Blue Cheese-Chive Butter Recipe - Allrecipes.com
Grilled Flat Iron Steak with Blue Cheese-Chive Butter Recipe
  • READY IN ABOUT hrs

Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

 
Most Helpful Critical Review
Jun 24, 2010

I willl try this again, but with a diifferent cut of meat, probably filet or strip steak. The flat iron steak was too tough and chewy. The blue cheese- chive butter was excellent and saved the dish. I did cut the butter by 1 T and added a little more blue cheese. Also added garlic powder.

 
Jul 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.

 
Aug 03, 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.

 
Aug 04, 2008

The marinade was pretty standard, but good. The blue-cheese-chive-butter, though, is outstanding, and earns this one 5 stars!

 
Jul 29, 2008

I made this recipe with filet mignon. I marinaded the steaks overnight and then seared them (with about a 1/4 tsp of sugar on each side-it speads the process up). I then baked them on a roasting rack in a shallow pan in a 325 oven for 25 minutes.They turned out perfectly!!It was delicious and I didn't have to spend all that time over a grill. I thought that the blue cheese butter, while good, could have used a little something. Next time I think I'll add a little garlic salt to the butter. Thanks for the recipe!

 
Sep 07, 2008

While eating this meal, my husband said it tasted like something we'd get at a steakhouse restaurant. It was fantastic!! We marinated for 4 hours and it was so delicious. The meat was great on it's own and even better with the butter. The blue-cheese chive butter could be an addition to any grilled steak, it was wonderful. Thank you for sharing the recipe!

 
Sep 06, 2008

I hate blue cheese. But I made this one for my husband at his request. The marinade smelled wonderful. The steak was really good. But my husband said that the blue cheese butter is what really puts it over the top. He loved it!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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