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Blue Cheese Flat Iron Steak

 Blue Cheese Flat Iron Steak
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, MA
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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)
  • 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°;

2 of 2

Blue Cheese Flat Iron Steak (continued)

Directions (continued)

  • well-done, 170°). Serve with blue cheese butter. Yield: 4
  • servings.
Nutritional Facts: 4 ounces cooked beef with 2 tablespoons cheese mixture equals 483 calories, 39 g fat (15 g saturated fat), 120 mg cholesterol, 414 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.