Grilled Flat Iron Steak with Chive Butter

Combine olive oil, apple cider vinegar, minced garlic, 1 tablespoon of freshly ground black pepper, dried rosemary leaves, oregano sprigs, and kosher salt in a bowl. Mix well to create a marinade. Pour the mixture into a resealable plastic bag and add the steak, ensuring it is fully coated. Remove any excess air from the bag and seal it tightly. Refrigerate for 30 minutes to allow the steak to absorb the flavors.

Prepare the grill by preheating it over medium-high heat. Lightly brush the grill grates with oil to prevent sticking. Remove the steak from its marinade, allowing any excess to drip off. Place the steak at room temperature as it waits for the grill to warm up.

In a separate bowl, mix softened butter with crumbled blue cheese, chopped chives, and 1/8 teaspoon of freshly ground black pepper until well combined. Set this mixture aside for later use.

Grill the steak over medium-high heat, cooking it until it reaches a firm and reddish-pink color with juicy flesh in the center. Use an instant-read thermometer to check for internal temperature, aiming for 130 degrees F (54 degrees C). Once cooked, remove the steak from the grill and let it rest in a warm location for 10 minutes. Slice the steak thinly across the grain, and serve with a dollop of blue cheese-chive butter.