Grilled Flat Iron Steak With Blue Cheese Chive Butter

Allow the steak to stand at room temperature for 15 minutes as the grill warms. Mash together the butter blue cheese chives and 1 8 teaspoon of black pepper. Get the steak out of the marinade and grill it to an internal temperature of 125 f for medium rare.

Camila Farah

When done pull the steak off the heat. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Slice the grilled flat iron steak across the grain and enjoy. Drop the butter mixture out onto a piece of wax or parchment paper shape it into a log and roll up the paper to secure it. Cover and refrigerate 30 minutes.

In a small bowl mash together the butter blue cheese chives 1 8 teaspoon of black peppe and salt. Cook the steak on the preheated grill to desired degree of doneness about 5 minutes per side for medium rare. Cook the steak on the preheated grill to desired degree of doneness about 5 minutes per side for medium rare. In a resealable plastic bag combine garlic rosemary oregano kosher salt black pepper and olive oil. In a small bowl mix blue cheese butter chives and pepper.

Top the grilled flat iron steak with the blue cheese butter and allow it to rest and the butter to melt down into the meat for 10 minutes. Squeeze the excess air from the bag and seal. Immediately top with the blue cheese butter to give it time to melt while the steak is resting. Back to grilled flat iron steak with blue cheese chive butter recipe. After 9 total minutes of cooking time rotate the steak 45 don t flip.

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While the steaks are marinating combine the softened butter blue cheese chives and parsley in a medium size mixing bowl. Mash together the butter blue cheese chives and 1 8 teaspoon of black pepper. Set aside and let marinate for 30 minutes. May 8 2017 i made this up as a valentine s day dinner. Refrigerate the butter to firm it up.

Drain beef discarding marinade. Marinate for at least 30 minutes at room temperature. Serve with a dollop of blue cheese chive butter. The butter is what makes this dish. Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Cook for an additional 3 minutes or until the steak reaches 125 internal. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Drain beef discarding marinade. While the steaks are marinating combine the softened butter blue cheese chives and parsley in a medium size mixing bowl.

Cook for an additional 3 minutes or until the steak reaches 125 internal. Top the grilled flat iron steak with the blue cheese butter and allow it to rest and the butter to melt down into the meat for 10 minutes. In a small bowl mash together the butter blue cheese chives 1 8 teaspoon of black peppe and salt. When done pull the steak off the heat.