Flank Steak wtih Blue Cheese Butter


1 beef flank steak (2 lb)
1/2 c olive or canola oil
1/4 c apple cider vinegar
1/4 c honey
1 TB soy sauce
1/2 tsp paprika
3/4 c crumbled blue cheese
3 TB butter, softened
1 green onion, finely chopped
1 TB minced fresh cilantro
salt and pepper to taste


In a shallow dish, combine the oil, vinegar, honey, soy sauce and paprika. Add steak; turn to coat. Cover and refrigerate 2 to 4 hours.
Bring beef to room or outdoor temperatures then drain, discarding marinade. Grill steak over medium high heat, about 6 to 8 minutes per side for medium rare. Let steak stand 5 to 10 minutes before thinly slicing across the grain.
In a small bowl, beat the blue cheese, butter, green onion and cilantro. Season with salt and pepper. Serve blue cheese butter with the sliced steak.