- 1 stick unsalted butter, softened
- 1/4 pound Gorgonzola Dolce, at room temperature
- 2 tablespoons minced shallot
- 1 tablespoon finely chopped tarragon
- Dash of Worcestershire sauce
- Kosher salt
- Freshly ground pepper
- Two 1- to 1 1/4-pound beef flat iron steaks
- Canola oil, for brushing
How to make this recipe
- In a small bowl, blend the butter with the Gorgonzola cheese, minced shallot, chopped tarragon and Worcestershire sauce. Season the blue cheese butter with salt and pepper.
- Light a grill or preheat a grill pan. Brush the flat iron steaks with canola oil and season with salt and pepper. Grill the steaks over high heat until they are lightly charred on the bottoms, about 4 minutes. Turn the steaks, brush with 1 tablespoon of the blue cheese butter and grill until medium-rare, 3 to 4 minutes more. Let the grilled steaks rest on a cutting board for 10 minutes. Thinly slice the steaks across the grain and serve with the remaining blue cheese butter on the side.
The blue cheese butter can be refrigerated for up to 2 days. Let return to room temperature before serving.
Fruit-forward Malbec (from the steak-loving country of Argentina) is terrific with beef.