Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Recipe View 2 mins In a bowl, whisk together olive oil, red wine vinegar, minced garlic, 1 tablespoon cracked black pepper, crumbled rosemary, dried oregano, and kosher salt. (2 minutes)

Recipe View 2 hrs Pour the marinade into a resealable plastic bag. Add the flat iron steak, ensuring it's well-coated. Squeeze out any excess air and seal the bag tightly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor. (30 minutes - 2 hours)

Recipe View 5 mins Preheat an outdoor grill to medium-high heat (about 375-450°F or 190-232°C) and lightly oil the grate to prevent sticking. (5 minutes)

Recipe View 5 mins Remove the steak from the marinade, shaking off any excess. Discard the remaining marinade. Allow the steak to sit at room temperature while the grill heats up. (5 minutes)

Recipe View 5 mins While the grill is preheating, prepare the blue cheese-chive butter: In a small bowl, mash together the softened butter, crumbled blue cheese, chopped fresh chives, and 1/8 teaspoon of cracked black pepper until thoroughly combined. Set aside. (5 minutes)

Recipe View 10 mins Place the flat iron steak on the preheated grill and cook for approximately 5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. For medium-rare, an instant-read thermometer inserted into the center should read 130°F (54°C). (10 minutes)

Recipe View 10 mins Remove the steak from the grill and allow it to rest in a warm place for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Recipe View 0 mins Slice the flat iron steak thinly against the grain. Serve immediately with a generous dollop of the prepared blue cheese-chive butter. The butter will melt beautifully over the warm steak, adding a rich and tangy finish.