Flat Iron Steak Grilled to a 'Tea'

Ingredients

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• 2 tablespoons red wine vinegar
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• 2 cloves garlic, minced
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• 1 tablespoon cracked black pepper
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• 1 teaspoon dried rosemary leaves, crumbled
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• 1 teaspoon dried oregano
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• ¼ teaspoon kosher salt
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• ¼ cup olive oil
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• 1 ½ pounds flat iron steak
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• 3 tablespoons softened unsalted butter
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• 1 ounce crumbled blue cheese
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• 1 tablespoon chopped fresh chives
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• ⅛ teaspoon cracked black pepper
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Instructions

1. 1
   Whisk olive oil, vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2
   Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard remaining marinade. Allow steak to stand at room temperature as the grill warms.
3. 3
   Meanwhile, mash butter, blue cheese, chives, and 1/8 teaspoon of black pepper together until combined; set aside.
4. 4
   Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.