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
• 0.25 teaspoons kosher salt
• 0.25 cups olive oil
• 1.5 pounds flat iron steak
• 3 tablespoons softened unsalted butter
• 1 ounce crumbled blue cheese
• 1 tablespoon chopped fresh chives
• 0.13 teaspoons cracked black pepper

Instructions

1. 1 Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 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 remaining marinade. Allow steak to stand at room temperature as the grill warms.
3. 3 Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside.
4. 4 Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow 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 per serving