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Grilled Flat Iron Steak with Blue Cheese-Chive Butter 9

Grilled Flat Iron Steak with Blue Cheese-Chive Butter


"I made this up as a Valentine's Day dinner. The butter is what makes this dish."
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1 h 20 m servings 551 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 198
  1. 271 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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...

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 l...

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...

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

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...

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 real...

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

I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it...

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