Grilled Flat Iron Steak with Blue Cheese
Steaks and Merlot are a sure thing, especially with blue cheese, rosemary, garlic and a hot grill. Your Merlot will be mad for this meal.
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon cracked black pepper
- 1 teaspoon dried rosemary leaves, crumbled
- 1 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/4 cup olive oil
- 1 1/2 pound flat iron steak
- 3 tablespoons softened unsalted butter
- 1 ounce crumbled blue cheese
- 1 tablespoon chopped fresh chives
- 1/8 teaspoon cracked black pepper
- Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
- Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the 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.
- © Recipe courtesy from Kristin at Allrecipes.com
SEPTEMBER WINE CLUB:
BOLD WINE STYLE
In the early 1800’s farmers imported a teacher named Hermanus Pieters to teach their children Dutch, the forerunner of Afrikaans. He would be paid in sheep which he grazed at a fountain under the Milkwood trees near the sea. The spot soon became known as Hermanus Pieter’s Fountein (HPF). In 1855, the village was named after him – Hermanuspietersfontein. Fast forward 100 years later, a wine cellar baring his name is the longest Afrikaans name for a cellar in the world and using Afrikaans-only wine names. Operationally, their 350-ton urban winery combines European mindset and gravity concept to minimize handling and intervention in the winemaking process. “Good earth makes better wine” is HPF’s winemaking philosophy, the expression and sense of place is the soul of Sondagskloof. Sondagskloof is sheltered in a mountainous area, 50 kilometers from the southern tip of Africa and was granted “Ward Status” (ie. AVA) in February 2007. While the ward comprises of two farms, Hermanuspietersfontein is the only wine producer marketing the Wines of Origin Sondagskloof.
Elegant red blend with an aroma of red and purple fruit such as blueberries and currants. Milk chocolate undertone and fruit freshness. Lush and juicy palate; supple and full with good length.
Appellation: Walker Bay, South Africa
Varietal: 85% Merlot, 14% Shiraz, 1% Mourvedre
Analysis: 13.8% alcohol / volume
TA: 5.35 g/l
Residual Sugar: 2.2 g/l
Aging: 10 months French oak
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.