This grilled flat iron steak is something I made for a Valentine's Day dinner. It turned out delicious! The flavored butter is what makes this dish.
Ingredients
- red wine vinegar: 2 Tbsp
- garlic: 2 clove (minced)
- cracked black pepper: 1 Tbsp
- rosemary leaves, crumbled: 1 tsp (dried)
- oregano: 1 tsp (dried)
- kosher salt: 0.25 tsp
- olive oil: 0.25 cup
- ½ pounds flat iron steak: 1 piece
- unsalted butter: 3 Tbsp (softened)
- crumbled blue cheese: 1 oz
- fresh chives: 1 Tbsp (chopped)
- cracked black pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
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Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard remaining marinade. Allow steak to stand at room temperature as the grill warms.
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Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside.
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Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow 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.
