Grilled Flat Iron Steak with Blue Cheese-Chive Butter
Prep 15m Cook 10m Additional 55m Ready In 1h 20m
Servings 4 servings Calories 550.9

I made this up as a Valentine’s Day dinner. The butter is what makes this dish.

Recipe Ingredients

  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon cracked black pepper
  • 1 teaspoon dried rosemary leaves, crumbled
  • 1 teaspoon dried oregano
  • ¼ teaspoon kosher salt
  • ¼ cup olive oil
  • 1 ½ pounds flat iron steak
  • 3 tablespoons softened unsalted butter
  • 1 ounce crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • ⅓ teaspoon cracked black pepper

Cooking Directions

  1. 1 Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
  3. 3 Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts

  • Calories 550.9
  • Carbohydrate 3 g
  • Cholesterol 144.2 mg
  • Fat 43.9 g
  • Fiber 0.8 g
  • Protein 36.9 g
  • Saturated Fat 16.3 g
  • Sodium 331 mg
  • Sugar 0.1 g


  1. I willl try this again but with a diifferent cut of meat probably filet or strip steak. The flat iron steak was too tough and chewy. The blue cheese- chive butter was excellent and saved the dish. I did cut the butter by 1 T and added a little more blue cheese. Also added garlic - Read more ...
  2. Great steak marinade with or without the blue cheese butter! I used sirloin instead of a flat iron steak, it came out so tender and the marinade was completely soaked up by the meat. I doubled the amount of blue cheese butter and when the steak came off the grill I let the butter melt - Read more ...
  3. I make the butter with gorgonzola and it is a staple with all of my steak adventures!
  4. I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter and it worked fine--although I'm sure fresh would - Read more ...
  5. While eating this meal my husband said it tasted like something we'd get at a steakhouse restaurant. It was fantastic!! We marinated for 4 hours and it was so delicious. The meat was great on it's own and even better with the butter. The blue-cheese chive butter could be an addition to any grilled steak - Read more ...
  6. I hate blue cheese. But I made this one for my husband at his request. The marinade smelled wonderful. The steak was really good. But my husband said that the blue cheese butter is what really puts it over the top. He loved it!
  7. The marinade was pretty standard but good. The blue-cheese-chive-butter though is outstanding and earns this one 5 stars!
  8. I made this with a London Broil and loved it. I don't normally care for bleu cheese but the blue cheese butter was wonderful. I will definitely make again. I didn't have any chives so I used a little grated onion.
  9. I made this recipe with filet mignon. I marinaded the steaks overnight and then seared them (with about a 1/4 tsp of sugar on each side-it speads the process up). I then baked them on a roasting rack in a shallow pan in a 325 oven for 25 minutes.They turned out perfectly!!It was delicious and - Read more ...
  10. This was delicious!!! I followed the recipe exactly, except I cooked my steak on the stove (it looked like rain). I have only recently begun cooking flat iron steaks, but they are so tender and delicious. This recipe was by far the best I have tried. The blue cheese-chive butter is also delicious on sliced - Read more ...