February 23, 2009
Grilled Flat Iron Steak with Blue Cheese and Basil Compound Butter
The other day the Honey wanted steak (again!) so I wanted to do something to make it a little more exciting. Steak is always good... but we eat it fairly often and the usual ribeye on the grill gets a little boring to me. So, I decided to make up a compound butter using what we had on hand and it turned out SO delicious! Basic, but wow did it make that steak sing! I made a fairly large amount... more than we could use for one meal, so the next day I took the leftover butter and tossed it was some hot penne pasta... and it was *really* good. It made a wonderful side dish... so wonderful in fact that I will make too much of this butter again the next time, just to use on some pasta :)
Also, I would highly recommend getting your hands on a flat iron steak... this was my first time cooking with it and it was *really* good. Normally we are ribeye and filet people, but the flat iron steak was excellent. (And more economical to boot, always a good thing these days!)
Blue Cheese and Basil Butter
1/2 pound unsalted Irish butter, softened. ( I used Kerrygold brand)
8 oz good quality blue cheese at room temperature. (I used Maytag blue cheese)
1/4 cup chopped fresh basil.
1/4 cup chopped Italian flat leaf parsley.
2 cloves garlic minced very finely.
sea salt and freshly ground pepper to taste.
Mash the butter and blue cheese together with a fork until well combined. Add in chopped basil, parsley, garlic, salt and pepper. Mix well. Transfer mixture onto a sheet of plastic wrap and form into a log, wrap the log well in plastic and refrigerate until firm. When you are ready to serve, cut the log into 1/2 inch thick coins. Serve atop hot steak and allow to melt.