Description
This balsamic marinated flank steak is grilled to perfection and topped with a savory blue cheese crust. The tangy balsamic marinade tenderizes the meat while the blue cheese adds a creamy, pungent finish.
Ingredients
Scale
- For the Marinade:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds flank steak
- For the Blue Cheese Crust:
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 2 tablespoons unsalted butter, softened
- 1/4 cup panko breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions
- In a shallow dish or resealable plastic bag, combine balsamic vinegar, olive oil, minced garlic, Dijon mustard, rosemary, salt, and pepper. Add flank steak, turning to coat. Cover or seal and refrigerate for at least 2 hours or up to 8 hours.
- Preheat grill to medium-high heat (about 400°F). Remove steak from marinade; discard excess marinade. Pat steak dry with paper towels.
- Grill steak for 5–7 minutes per side for medium-rare, or until desired doneness. Transfer to a cutting board and let rest for 5 minutes.
- While steak rests, prepare blue cheese crust: In a small bowl, mix together blue cheese, softened butter, panko, and parsley until well combined.
- Preheat oven broiler. Place the rested steak on a baking sheet. Spread the blue cheese mixture evenly over the top of the steak.
- Broil 4–5 inches from heat for 2–3 minutes, until the crust is golden and bubbly. Slice steak against the grain and serve.
Notes
For best results, use a good quality balsamic vinegar and allow the steak to come to room temperature before grilling. You can substitute Gorgonzola for the blue cheese if desired.
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 42g