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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.

Ingredients

  • 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

Directions

  • 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: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now