Primary Ingredients
1 1/2 pounds flat iron steak
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon oregano, chopped
1/4 teaspoon kosher salt
1/4 cup olive oil
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1/8 teaspoon cracked black pepper
Primary Technique
- Combine vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil, whisking to emulsify. Place the flat iron steak into a resealable plastic bag, and pour on the marinade. Squeeze the excess air from the bag and seal. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess/ pat dry and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
- Combine the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to the 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.
