Description
Tender flank steak marinated in a sweet and tangy balsamic mixture, then grilled to perfection and topped with a savory blue cheese crust.
Ingredients
- 1 (1.5 to 2 pound) flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the blue cheese crust:
- 1/2 cup crumbled blue cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, honey, garlic, rosemary, salt, and pepper. Place flank steak in a large resealable plastic bag or shallow dish. Pour marinade over steak, seal or cover, and refrigerate for at least 2 hours or overnight.
- Preheat grill to high heat (450-500°F) and lightly oil the grate. Remove steak from marinade, discarding excess marinade. Grill steak for 4-5 minutes per side for medium-rare (130-135°F) or until desired doneness. Transfer steak to a cutting board and let rest for 5-10 minutes.
- While steak rests, prepare blue cheese crust: In a small bowl, mash together blue cheese, panko, butter, and parsley until combined. Spread mixture evenly over the top of the rested steak. Place under a broiler for 1-2 minutes, until cheese is melted and bubbly. Alternatively, use a kitchen torch to melt the topping.
- Slice steak thinly against the grain and serve immediately.
Notes
You can customize the seasonings to taste. For a milder blue cheese flavor, use Gorgonzola dolce or reduce the amount. Letting the steak rest before slicing ensures juiciness. Serve with a side of roasted vegetables or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American