Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. In a resealable plastic bag combine garlic rosemary oregano kosher salt black pepper and olive oil. Slice the grilled flat iron steak across the grain and enjoy. 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. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
When done pull the steak off the heat. Serve rested steak with a dollop of blue cheese butter alongside grilled grapes. Immediately top with the blue cheese butter to give it time to melt while the steak is resting. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
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In a small bowl mix blue cheese butter chives and pepper. Mash together the butter blue cheese chives and 1 8 teaspoon of black pepper. Mash together the butter blue cheese chives and 1 8 teaspoon of black pepper. Cook for an additional 3 minutes or until the steak reaches 125 internal. Serve with a dollop of blue cheese chive butter.
While the steaks are marinating combine the softened butter blue cheese chives and parsley in a medium size mixing bowl. Get the steak out of the marinade and grill it to an internal temperature of 125 f for medium rare. While the steaks are marinating combine the softened butter blue cheese chives and parsley in a medium size mixing bowl. In a small bowl mix blue cheese butter chives and pepper. Refrigerate the butter to firm it up.
Get the steak out of the marinade and grill it to an internal temperature of 125 f for medium rare. When done pull the steak off the heat. Back to grilled flat iron steak with blue cheese chive butter recipe. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain.
