Recipe courtesy of Kelsey Nixon
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Total:
44 min
Prep:
6 min
Inactive:
30 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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
For the Blue Cheese Butter:
  • 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

Directions

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.

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