Blue Cheese Flat Iron Steak Recipes

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GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER



Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

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

Provided by Kristin

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

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
⅛ teaspoon cracked black pepper

Steps:

  • 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.
  • 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.
  • 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 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

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

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.

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

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.

FLAT IRON STEAK AND SPINACH SALAD RECIPE



Flat Iron Steak and Spinach Salad Recipe image

Heat up the grill with this flat iron steak and spinach salad recipe. Savory steak served on a fresh bed of spinach and drizzled with a wine and Italian salad dressing.

Provided by Jesus Jacobs

Categories     Salad

Time 50m

Yield 6

Number Of Ingredients 10

1 (2 lb) Flat iron steak
to taste Salt and ground black pepper
2 tbsp olive oil
1 large thinly sliced red onion
½ cup Italian salad dressing
3 large cut into ½-inch strips red bell peppers
2 sliced Portobello mushrooms
½ cup red wine
4 cups baby spinach leaves
½ cup crumbled blue cheese

Steps:

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook for about 4 minutes until it begins to soften.
  • Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook for about 5 minutes until the peppers are tender.
  • Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine for about 5 minutes until it has reduced to a syrupy sauce.
  • Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top.
  • Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
  • Serve and enjoy.

Nutrition Facts : ServingSize 6.00, Sugar 0.00

BACON BLUE CHEESE FLAT IRON SALAD



Bacon Blue Cheese Flat Iron Salad image

A wonderfully tasty main dish salad made with flat iron steak, bacon and fresh blue cheese. My family loves it. I make my lettuce mix in a large storage container and have left over salad for other things.

Provided by Patricia

Categories     Meat and Poultry Recipes     Pork     Bacon     Salad

Time 50m

Yield 8

Number Of Ingredients 11

2 pounds flat iron steaks
2 tablespoons vegetarian Worcestershire sauce
1 teaspoon salt
2 teaspoons fresh-ground black pepper
1 pound sliced bacon
½ head shredded iceberg lettuce
½ head red leaf lettuce, torn
1 (10 ounce) bag baby salad greens
1 cup blue cheese salad dressing
½ pound crumbled blue cheese
½ pound shredded Cheddar cheese

Steps:

  • Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
  • Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
  • Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.

Nutrition Facts : Calories 699.3 calories, Carbohydrate 6.9 g, Cholesterol 154.2 mg, Fat 54.6 g, Fiber 1.5 g, Protein 46 g, SaturatedFat 21.9 g, Sodium 1800.8 mg, Sugar 2.2 g

STEAK SLIDERS WITH BLUE CHEESE AND HORSERADISH



Steak Sliders with Blue Cheese and Horseradish image

A perfectly balanced game day appetizer using leftover flat iron steak. Quick, easy and crowd pleasing!

Provided by Suzie J.

Categories     Appetizer

Time 15m

Number Of Ingredients 8

1 1 pound flat iron steak, (cooked rare, cooled and sliced thin)
1/2 Cup Blue Cheese
3 Tbsp Mayo
3 Tbsp Creamy Horseradish (see notes)
1 Cup Arugula
1/2 Cup Tomato Onion Jam (click for link, see notes)
6 Slider Buns
2 Tbsp Olive Oil

Steps:

  • Make the horseradish mayo: Combine 3 tbsp mayo + 3 tbsp creamy horseradish. Set aside
  • Slice flat iron steak across the grain into very thin slices. (Easier to do if steak is cold or using leftovers). Set aside. (see notes)
  • Split slider buns and crumble blue cheese.
  • Gather all components and set aside in a line: Steak and buns, mayo, blue cheese, arugula and tomato onion jam (or balsamic glaze)
  • Heat and oil a griddle pan to 400F
  • Brush olive oil on both the top and bottom of the inside of the slider buns. Add to griddle pan inside down and toast for 1-2 minutes or until golden. (Leave room to cook the sliced steak) Brush the top and bottom lightly with olive oil, flip and toast the outsides (1 minute)
  • While the buns are toasting, add the sliced steak and cook, tossing with tongs occasionally until heated through (1 -2 minutes). Once warm, set to the side.
  • When the buns are done toasting, line them up. Spread 1 tbsp of aioli on the bottom bun, add 4-5 slices of steak (see photo), top with 1- 2 tbsp blue cheese crumbles, then top with arugula. Spread 1-2 tbsp of the tomato onion jam (or 1 tbsp of balsamic glaze) to the top bun and place on top of the arugula.
  • Serve and enjoy!

Nutrition Facts : ServingSize 1 slider, Calories 262 kcal, Carbohydrate 37 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 284 mg, Fiber 2 g, Sugar 17 g

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