Reviewed: Nov. 6, 2009

my sister and I made this meal for our boyfriends and they absolutely LOVED it! I substituted the flat iron steak for new york strip steaks and balsalmic vinegar for red wine vinegar. We made it with asparagus and garlic mashed potatoes (garnished with chives of course) :)

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awiste136

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Reviewed: Oct. 19, 2009

Very good. I've used the butter with other cuts of meat too. It's great.

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Tiina

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Reviewed: Oct. 5, 2009

This was restaurant quality meat!! Easy recipe but tasted like I slaved all day! Followed the directions exactly and my husband and I absolutely love the consistency of the steak, mixed with the melty blue cheese/chive butter atop the slices! Excellent recipe & I highly recommend this for that "special night" with that special someone! They will be impressed!

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CINDYLU35

Cooking Level: Intermediate

Home Town: Westland, Michigan, USA

Living In: Belleville, Michigan, USA

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Reviewed: Aug. 25, 2009

I have made my own variation using this recipe as a guide. Its so AMAZING. I add some Feta cheese to the blue cheese chive mixture and i also dont marinate the steak for very long, just rub it with some good ole' EVOO, rosemary, thyme, garlic, and basil. Fry it and serve with the butter mixture. YUMMY

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Abby

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Reviewed: Aug. 11, 2009

so good! Flat Iron steak goes a long way, the leftovers were fantastic on a big steak salad. Thanks Kristin

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Jen P

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Reviewed: Aug. 4, 2009

Bought some grilling steaks and was looking for something to do with them ... glad I found this... the marinade was very good and I made Feta Cheese-Chive Butter (with a crumbled feta cheese) which was excellent. Can hardly wait to try it with blue cheese. Thanks for sharing your great recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Aug. 2, 2009

This is one of the best steak recipes I've ever fixed. A HUGE hit with everyone I've fixed it for. I'm not a fan of the flank steak, I think it is a very tough cut. My favorite steak cut is boneless chuck eye steak. Its a cheep cut but marinated its really tender and good flavored steak. Also the butter makes this recipe, personally I won't eat it without the butter.

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ccf78

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

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Reviewed: 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.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 2, 2009

Great flavor combination! I loved the blue cheese butter, but the marinade is also very good alone if you have blue cheese haters at the table. Thanks for the recipe - a keeper!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2009

Excellent! I followed the recipe exactly and it turned out perfectly. The flavors compliment each other very well. Will definitely be making this again! Thanks :)

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VariableVeracity

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Reviewed: May 31, 2009

Excellent and I didn't change a thing which is unusual for me!

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PaulaPulaPush

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Reviewed: May 28, 2009

The sauce is delicious and it's very easy to make.

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Shannon

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Reviewed: May 10, 2009

OK - I cannot say enough about this recipe. I have made it several times and everyone has loved it, including my children. Definitely restaurant quality. And the sauce...nneed to change anything in this recipe.

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Valerie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 23, 2009

I make the butter with gorgonzola and it is a staple with all of my steak adventures!

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Lutzmeister

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Reviewed: Apr. 20, 2009

Very tender result. However, I felt it lacked the "Wow!" factor.

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Apr. 5, 2009

This was delicious! The kids don't like blue cheese so I left it off their steak so next time I will adjust for that. The great thing about this recipe is that your measurements don't need to be exact. If you like more garlic, add it! I did marinade for about 3 hours, and the flavor was great! Grill to your desired tempurature and enjoy!

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runnergirl

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Reviewed: Mar. 19, 2009

We loved this! I'm not a fan of blue cheese but my husband is so I made it for him...and I liked it too. Very mild flavor.

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sueb

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Reviewed: Mar. 18, 2009

This is a great recipe; the flavor was excellent, the steak was very tender and we loved the blue cheese chive butter on top. I've never bought or prepared a flat iron steak before, but will make this again, but with more of the blue cheese chive butter next time. Our steak took longer than 5 minutes on each side, but I think our grill cooks slower than others. Next time I will invite company!

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Judy

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Feb. 16, 2009

Wonderful!!! Made this for my husband on Valentine's Day! The only thing I did differently was I marinated 2 Ribeyes in Montreal seasoning for 5 hours and broiled it. The butter was just too terrific!

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KKoemp22

Cooking Level: Expert

Home Town: Woodbury, Connecticut, USA

Living In: Arlington, Virginia, USA

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Reviewed: Feb. 4, 2009

Speaking as a beefaholic carnivore, this is absolutely outstanding. We tend to prefer more intense flavors and love garlic, so I grated, then crushed about 2 T for the marinade. I also used my Jaccard extensively to perforate the meat for the marinade and then extended the marinating time to four hours. Finally, I doubled both the amount of topping and the amount of blue cheese in the butter mix. This was for my son's 24th birthday dinner and he treated the leftovers like a mastiff over its favorite bone. This has earned a place as one of my top "go-to" / "heirloom" recipes. Thanks for sharing it.

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