Preheat your oven to 400°F (200°C).

In a mixing bowl, toss the peeled cipollini onions with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the onions are caramelized and tender, stirring halfway through for even cooking.

While the onions are roasting, take the flat iron steak and pat it dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and chopped winter savory.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once the oil is hot, add the flat iron steak and sear for 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest for 5 minutes.

In a small bowl, combine the softened butter, crumbled Gorgonzola, and freshly cracked black pepper. Mix until well combined.

Slice the rested flat iron steak against the grain. Arrange the roasted cipollini onions on a plate, top with the sliced steak, and dollop the Gorgonzola-black pepper butter on top. Garnish with fresh herbs.

Serve immediately and enjoy this flavorful dish!