Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon cracked black pepper
• 1 teaspoon dried rosemary leaves, crumbled
• 1 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 cup olive oil
• 1 1/2 pounds flat iron steak
• 3 tablespoons softened unsalted butter
• 1 ounce crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon cracked black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the red wine vinegar, minced garlic, 1 tablespoon cracked black pepper, crumbled rosemary, oregano, kosher salt and olive oil in a shallow dish. Add the flat iron steak, turn to coat, cover and refrigerate for 15 minutes.

2. Meanwhile, mash the softened unsalted butter with the crumbled blue cheese, chopped chives and 1/8 teaspoon cracked black pepper until smooth. Spoon onto plastic wrap, roll into a log and refrigerate until firm.

3. Preheat a grill to high heat, about 450°F (232°C), and oil the grates lightly.

4. Remove the steak from the marinade and let excess drip off. Discard the leftover marinade.

5. Grill the steak for 4 to 5 minutes per side, until an instant-read thermometer inserted in the thickest part reads at least 145°F (63°C).

6. Transfer the steak to a cutting board and rest for 3 minutes. Slice thinly against the grain.

7. Top the sliced steak with rounds of the chilled blue cheese-chive butter and serve.