Balsamic Marinated Steak with Gorgonzola-Herb Butter

I made this dinner for Labor Day weekend because the weather was crappy and there wasn't very much in the way of BBQs going on. The blue cheese and balsamic flavors go so well together! This meal is fairly easy but you need to plan ahead because the steak will marinate overnight. You can really use any kind of steak for this recipe, I used a London Broil. Also, the roasted truffle potato recipe goes really well with this dish.

Ingredients:

1/4 c. balsamic vinegar

2 cloves garlic, minced

1 tbsp pepper

1 tsp rosemary

1 tsp oregano

1 tsp thyme

1/4 tsp salt

1/2 c. olive oil

2 lb. steak

6 tbsp butter, softened

2 oz. gorgonzola, crumbled

1 tbsp. green onions, chopped

1/8 tsp pepper

1/8 tsp garlic powder

Whisk vinegar, garlic, 1 tbsp pepper, rosemary, oregano, thyme, salt, and olive oil together in a small bowl. 

Place steak in a large ziplock bag. Pour marinade over the steak, shake gently to coat and push air out of bag, sealing it. Marinate overnight.

Remove the steak the next day, drain and let sit at room temperature for at least 1 hour. (This would be a good time to make the gorgonzola herb butter and potatoes or whatever side dishes you are making).

Mash together softened butter, gorgonzola, green onions, 1/8 tsp pepper, and garlic powder. Keep in refrigerator until the steak is ready to serve.

Heat up a skillet at high heat. Add a splash of oil, turn heat down to medium high, and put the steak on for a few seconds. You will need to seal in that marinade. Then turn steak over, seal the flavor on the second side. Let steak cook on each side, covered, for about 5 minutes (less time for a thinner steak).

Serve with the gorgonzola butter on top, it will melt as you eat... so heavenly!