Ingredients
- 2lb Flat Iron Steak
- ¼ cup Balsamic Vinegar
- ¼ cup Soy Sauce
- ¼ cup Olive Oil
- 1 Tablespoons Shallot finely chopped
- 1 Tablespoon Brown Sugar
- 1 Tablespoons Garlic minced
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Creamy Blue Cheese Butter
- 1 stick Butter softened
- 2oz Blue Cheese crumbles
- 1 Tablespoon Shallot finely chopped
- ½ Tablespoon Garlic minced
- 1 teaspoon Killer Hogs Steak & Chop Rub
- In a small bowl combine butter, blue cheese, shallot, garlic, and steak seasoning. Mix until smooth and use as topping for steaks. Can be stored covered in refrigerator for 1 week.
Instructions
- First make the marinade by combining the balsamic vinegar, soy sauce, brown sugar, 2 Tablespoons of shallot, 1 Tablespoon garlic, red pepper, salt, and pepper in a small bowl. Whisk in the Olive Oil.
- Place Flat Iron Steak in a ziplock bag and pour marinade over the steak. Store in fridge for at least 3- 4 hours.
- Remove Flat Iron Steak from marinade and allow it to come up to room temp for 15-20 minutes while you prepare the grill.
- Get your grill ready for direct cooking and hold the temps around 400-500 degrees.
- Place the Flat Iron Steak directly on the grate and cook for 3 minutes. After 3 minutes, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes.
- After 6 total minutes of cooking time, flip the flat iron steak over and cook for 3 minutes.
- After 9 total minutes of cooking time, rotate the steak 45⁰ (don’t flip). Cook for an additional 3 minutes (or until the steak reaches 125 internal).
- Top the Grilled Flat Iron Steak with the Blue Cheese Butter and allow it to rest (and the butter to melt down into the meat) for 10 minutes.
- Slice the Grilled Flat Iron Steak against the grain, serve and enjoy!