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 baguettes! Thanks for sharing this recipe!
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 right over it before serving.
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.
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 I didn't have to spend all that time over a grill. I thought that the blue cheese butter while good could have used a little something. Next time I think I'll add a little garlic salt to the butter. Thanks for the recipe!
The marinade was pretty standard but good. The blue-cheese-chive-butter though is outstanding and earns this one 5 stars!
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 it was wonderful. Thank you for sharing the recipe!
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!
I make the butter with gorgonzola and it is a staple with all of my steak adventures!
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 make it even better. Company worthy and I'll make it again!
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 powder.
