Grilled Flank Steak With Buffalo Blue Cheese Butter Recipes

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER

Steps:

• In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.

GRILLED FLANK STEAK WITH BUFFALO BLUE CHEESE BUTTER

Steps:

• Score flank steak on both sides; set aside. In a small bowl, whisk together soy sauce, oil, ketchup, garlic, oregano, pepper, and onion.
• Place steak in a zip top bag or shallow baking dish. Pour soy sauce mixture over top. Cover or seal and refrigerate for at least 8 hours, or overnight.
• Preheat grill to medium high. Remove steak from marinade and grill for 3-4 minutes per side for medium rare. Transfer to a cutting board and let rest for about 5 minutes.
• Meanwhile, combine ingredients for Buffalo blue cheese butter in a small bowl. Mix well.
• Thinly slice flank steak and top with Buffalo blue cheese butter.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES

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 FILET WITH BLUE CHEESE BUTTER

Steps:

• Preheat a grill to high heat.
• Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
• Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.

GRILLED BUFFALO-STYLE RIB EYE WITH BLUE CHEESE BUTTER

Steps:

• In a medium bowl, whisk together hot sauce, soy sauce, 1/4 cup vegetable oil, chopped garlic, chili powder and 2 teaspoons black pepper. Place steaks in a large zipper-locking plastic bag and pour in 1/2 of marinade. Seal and refrigerate for at least 30 minutes, or up to 3 hours.
• Combine butter, blue cheese, granulated garlic and 1/2 teaspoon black pepper. Roll with plastic wrap into a log shape, 1-inch in diameter; refrigerate 2 hours or until butter is firm.
• Preheat grill or broiler to high (450°F). If using grill, keep one third of grill off. Trim root end from celery stalks, keeping any leaves at top of stalks intact. Toss celery stalks and carrots, in remaining marinade and season with salt and pepper. Reserve marinade. Grill or broil until vegetables are lightly charred but still retain some crispness; set on cool side of grill or turn oven off.
• Warm reserved marinade in a small saucepan over low heat. Set aside.
• Remove steaks from marinade (disgarding meat marinade), pat dry with paper toweling and grill to desired doneness; about 3-4 minutes per side for medium rare (internal temperature of 125°-130°F). Remove steaks from grill and rest for 5 minutes.
• Serve steaks over carrots and celery, topping with warmed sauce and sliced blue cheese butter. (Reserve extra blue cheese butter for another use and can be frozen.).

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

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.