Blue Cheese Marinated Flank Steak Recipes

BLUE CHEESE MARINATED FLANK STEAK

Steps:

• Score the steak across the grain.
• Score again to make a diamond pattern.
• Coat with dressing on both sides.
• Marinate in a plastic bag refrigerated for 12 to 24 hours
• Bring the steak to room temp.
• Remove from plastic and grill on medium-high heat for 8-10 minutes on each side.
• Remove from grill and let sit for 5 minutes.
• Slice thinly and serve.

BLUE CHEESE FLAT IRON STEAK

Steps:

• In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER

Steps:

• In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR

Steps:

• Trip steak of any excess fat or silver skin.
• Place steak in large zip lock bag.
• Combine marinade ingredients and pour over steak.
• Close bag& press out any air.
• Move steak around in the bag to marinate.
• Refrigerate over night, or at least six hours.
• Mix schmear ingredients in a small bowl until smooth.
• Refrigerate schmear.
• Bring schmear to room temperature one hour before serving.
• Prior to cooking, remove steak from marinade& drain well.
• Grill steak over HOT fire, about 5 minutes a side for rare.
• Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
• Spread schmear over steak.
• Let rest 10 minutes before serving.
• Thinly slice at an angle across the grain.
• Spoon sauce& juices back over meat when serving.

MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE

Steps:

• Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
• In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
• In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
• Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
• Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
• Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING

Steps:

• Preheat oven to 350°F; heat a skillet over medium-high heat.
• Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
• Transfer to a medium-size bowl and let cool slightly.
• Mix in the croutons, cheese and bread crumbs.
• Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
• Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
• Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
• Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
• Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
• Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.

GRILLED FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

Steps:

• 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.

MARINATED FLANK STEAK

Steps:

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

BLUE CHEESE STEAK

Steps:

• Fire up your frying pan to high heat, or get the grill ready.
• Sprinkle steaks with salt and pepper to taste.
• Toss a dab of butter in the pan (or a spritz of oil).
• Place steaks on the hot pan; grill 3 minutes; turn.
• Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
• Remove meat from heat, let stand a few minutes.
• Serve with oven-roasted potato wedges or whole baked potatoes.
• OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.