Grilled Flank Steak With Gorgonzola Cream Sauce And Asparagus Recipes

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

ASPARAGUS WITH GORGONZOLA SAUCE

Steps:

• Thoroughly clean the asparagus, cutting the tougher edge off.
• Bind them in small bunches and blanch.
• Let cool.
• Meanwhile, grease a baking pan and place the asparagus with the edges to the center of the pan.
• Finely slice the leek.
• Heat some olive oil in a pan, pour the leek in and gently sauté over medium heat for 10 minutes.
• Add the sage, the whipping cream and the Gorgonzola cheese and cook for 2-3 minutes or until the sauce begins to thicken.
• Pour the Gorgonzola sauce on the asparagus, dust with a mixture of grated Parmigiano and breadcrumbs and broil under the grill for 10 minutes.
• Serve immediately.

GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE

Steps:

• Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
• Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
• Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER

Steps:

• Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
• Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
• Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

Steps:

• Stir Gorgonzola cheese, butter, and lemon juice in a medium bowl to blend.
• Season to taste with salt and pepper.
• Cover and refrigerate the butter (may be prepared 2 days in advance).
• Prepare barbecue (high heat).
• Whisk oil, basil, and garlic to blend in small bowl.
• Spread out asparagus in single layer baking dish.
• Pour oil mixture over asparagus and turn to coat.
• Sprinkle with salt and pepper.
• Transfer asparagus to barbecue.
• Grill until charred on all sides, turning occasionally, about 4 minutes.
• Transfer to plates and top asparagus with Gorgonzola butter and serve.

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• 1. Heat a grill pan to medium heat. Season steak liberally with salt and pepper. Cook on each side for 6 minutes for medium rare (medium about 8-10 minutes).
• 2. Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce
• 3. For the cream sauce: Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GRILLED ASPARAGUS WITH GORGONZOLA BUTTER

Steps:

• Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.)
• Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve.

GRILLED STEAK WITH BACON AND GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
• Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

GRILLED STEAK WITH GORGONZOLA CREAM SAUCE

Steps:

• In a small sauce pan, melt 3Tbsp of butter over medium heat.
• Next stir in 1/2 cup of white cooking wine and then add the heavy whipping cream and Garlic.
• Add Fresh Basil and fresh gouund pepper to taste.
• Cook sauce down for 10- 15 minutes or until desired consistency is reached.
• Grill Steaks about 30 seconds on each side to sear in juices, then reduce heat to medium and cook until desired degree of doneness is reached (approximately 10 minutes- depending on steak thickness and how well done you like your steak).
• Place steaks onto plates.
• Sprinkle half the gorgonzola over each steak and then cover with the hot cream sauce.