Best 6 Grilled Flat Iron Steak With Blue Cheese Chive Butter Recipes

Fire up the grill and get ready to savor the succulent Grilled Flat Iron Steak with Blue Cheese Chive Butter, a dish that combines bold flavors and tender textures. This flavorful cut of beef is marinated in a zesty blend of garlic, herbs, and spices, infusing it with a tantalizing aroma. The steak is then grilled to perfection, achieving a beautifully charred exterior and a juicy, medium-rare interior. Accompanying the steak is a luscious Blue Cheese Chive Butter, a creamy and flavorful spread that adds a touch of richness and tang to each bite. The butter is made with a combination of blue cheese, chives, butter, and seasonings, creating a delectable topping that complements the steak perfectly. This enticing dish is sure to be a hit at your next gathering, leaving your taste buds craving more.

In addition to the main recipe, the article also includes a variety of complementary recipes to enhance your culinary experience. Discover the secrets behind the perfect Grilled Vegetables, a medley of colorful and flavorful vegetables that add a healthy and vibrant side to your meal. Learn how to make a refreshing Chimichurri Sauce, a South American sauce bursting with herbs, garlic, and olive oil, adding a zesty touch to your steak. Elevate your meal with the delectable Grilled Garlic Bread, a classic side dish featuring toasted bread slices brushed with garlic butter and grilled to perfection.

And for those with a sweet tooth, the article offers a delightful recipe for Grilled Pineapple with Coconut-Lime Sauce. This tropical treat combines the natural sweetness of pineapple with a tangy and aromatic coconut-lime sauce, creating a perfect ending to your flavorful feast. With its comprehensive collection of recipes, this article provides everything you need to create a memorable dining experience that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

BLUE CHEESE FLAT IRON STEAK

Blue Cheese Flat Iron Steak image

This is one of my favorite flat iron steak recipes. 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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and 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 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.

STEAKHOUSE STEAKS

Steakhouse Steaks image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES

Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes image

Provided by Kelsey Nixon

Time 44m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon kosher salt
1 teaspoon cracked black pepper
1/2 cup extra-virgin olive oil
1 1/2 pounds flat iron or flank steak
1 small bunch (1/2 pound) champagne grapes, broken into clusters
3 tablespoons softened unsalted butter
1 heaping tablespoon crumbled blue cheese
1 tablespoon fresh chives, chopped
1/8 teaspoon cracked black pepper
Pinch of salt

Steps:

In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain.
While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally.
In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside.
Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

GRILLED FLAT IRON STEAK

Grilled Flat Iron Steak image

I found this great recipe at Detroit Free Press, submitted by Susan Selasky. The ingredients are ones that are typically available is most kitchens and the flavor really bursts from this economical cut of meat.

Provided by BakinBaby

Categories Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, peeled, crushed
1 teaspoon italian seasoning
salt
black pepper
1 1/4-1 1/2 lbs flat iron steaks

Steps:

Place steak in a plastic sealable bag.
In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
Let meat set at room temperature for at least one hour prior to grilling.
Remove meat from the marinade and discard marinade.
Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
Thinly slice the steak across the grain.

Nutrition Facts : Calories 257.7, Fat 19.7, SaturatedFat 5.2, Cholesterol 61.4, Sodium 71.5, Carbohydrate 1.2, Sugar 0.8, Protein 17.8

GRILLED BONE-IN RIB-EYE STEAKS WITH BLUE CHEESE

Grilled Bone-In Rib-Eye Steaks With Blue Cheese image

The usual formula for cooking an amazing slab of steak is as simple as they come: salt plus pepper plus a short stint over a hot fire. But there are times when you want an extra shot of flavor. Some good crumbled blue cheese sprinkled on the hot steak so it melts over the top does just that, especially when you spike it with hot sauce and butter. I like to use a combination of direct and indirect heat when grilling a bone-in piece of meat; it allows a crust to form but not burn while keeping the meat juicy inside. But you know your grill best, so let your instinct guide you as to where to move the steaks and when you think they are done. And if blue cheese isn't your thing, follow the grilling directions here but leave your meat bare except for the salt and pepper. If you start with good meat, you will never go wrong.

Provided by Melissa Clark

Categories dinner, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 (1 1/2-inch-thick) bone-in rib-eye steaks, about 1 1/4 pounds each
2 teaspoons coarse kosher salt
Black pepper, as needed
Extra-virgin olive oil, as needed
2 ounces creamy blue cheese, such as Jasper Hill Bayley Hazen Blue
1 tablespoon unsalted butter
2 teaspoons finely chopped chives
Hot sauce, as needed

Steps:

Season steaks with salt and pepper at least 30 minutes and up to 1 hour before you plan to cook them. Cover loosely with plastic wrap and let stand at room temperature.
Heat grill to high. If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off for indirect heat.
Lightly oil steaks. Place on the hottest part of the grill. Cook, covered, until they develop a golden-brown crust, 2 to 3 minutes per side. Move steaks to indirect heat and crumble cheese over the top; cover and continue cooking 2 to 5 minutes longer, depending on desired doneness. (Pull the meat at 125 degrees for rare.)
Transfer steaks to a cutting board to rest, loosely covered with foil, for 10 minutes. While steaks rest, stir together butter, chives and hot sauce. Pour over steak before serving.

SIRLOIN STEAK WITH GARLIC BUTTER

Sirloin Steak with Garlic Butter image

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Provided by Bob Cody

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Steps:

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g

Tips:

Choose the right steak: Flat iron steak is a flavorful and affordable cut that is perfect for grilling. It is important to choose a steak that is at least 1 inch thick so that it cooks evenly.
Marinate the steak: Marinating the steak in a mixture of olive oil, herbs, and spices will help to tenderize it and add flavor. You can marinate the steak for as little as 30 minutes or up to overnight.
Cook the steak over high heat: Flat iron steak should be cooked over high heat so that it gets a nice sear on the outside and remains tender on the inside. Cook the steak for 4-5 minutes per side or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
Let the steak rest: After cooking, let the steak rest for 5-10 minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Serve the steak with your favorite sides: Flat iron steak can be served with a variety of sides, such as grilled vegetables, mashed potatoes, or a salad. You can also top the steak with a flavorful sauce, such as chimichurri or blue cheese dressing.

Conclusion:

Grilled flat iron steak with blue cheese chive butter is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is flavorful and juicy, and the blue cheese chive butter adds a rich and creamy flavor. This dish is sure to please everyone at the table.