If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/4 pounds beef flat iron steak or top sirloin steak (1 inch thick)
- BLUE CHEESE BUTTER:
- 1/4 cup crumbled blue cheese
- 3 tablespoons butter, softened
- 1 tablespoon minced fresh chives
- 1/8 teaspoon pepper
- In a large resealable plastic bag, combine the first seven ingredients. Add beef; seal bag and turn to coat. Refrigerate 30 minutes.
- In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade.
- Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Serve with blue cheese butter. Yield: 4 servings.
Originally published as Blue-Cheese Flat Iron Steak in Simple & Delicious June/July 2013, p48
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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