Chef Geoffrey Zakarian is raising the "steaks" this summer, teaming up with Beringer to produce some new steak and wine pairing recipes including this amazing grilled flat iron steak recipe featuring red wine blue cheese butter!
GRILLED FLAT IRON STEAK WITH RED WINE BLUE CHEESE BUTTER
Yields: 4 servings
Suggested Wine Pairing: Beringer Founders’ Estate Cabernet Sauvignon
12 oz red wine
1 sprig thyme
4 oz blue cheese, softened
4 oz butter, softened
2 tbsp. chopped parsley
4 each flat iron steak
2 cups watercress
1 each lemon
Extra virgin olive oil
Fresh cracked pepper
In a small sauce pan, reduce the red wine to roughly 2 ounces. Cool in the fridge.
Combine the softened butter and blue cheese and mix with a spoon. Mix in the red wine reduction as well as the parsley. Season with salt and pepper.
Roll the mixture into a log on a sheet of parchment or plastic wrap, with the width about 2”. Chill the butter until you are able to slice it, but not completely cold.
Preheat your grill to medium high flame. Bring the steaks to room temperature.
Season the flat iron steaks liberally with salt and pepper. For medium rare, char the steaks on each side for a total of 5 minutes, turning over the steak just once. The internal temperature shall read 125F for medium rare.
Allow the meat to rest for 5 minutes. Toss the watercress in the juice of one lemon and a splash of olive oil. Season with salt and pepper.
Warm the steaks on the grill before serving and top with a ¼” slice of the blue cheese-red wine butter. Serve with the watercress.
- Recipe courtesy of Chef Jeffrey Zakarian, courtesy of Beringer wines