Thursday, June 23, 2011

Marinated Flank Steak with Blue Cheese Sauce

Today my husband will be guest posting/reviewing this steak dish. He is always very enthusiastic about the food that shows up on our table. Even more so when it involves steak! Read on...

It never ceases to astound me!

I have no right to expect our modest food budget to produce anything more than Hamburger Helper and Kraft Mac N' Cheese. Yet, amazingly and consistently I sit down to a colorful plate like this.

The flank steak tasted like prime, crowned with onion. The salad that grew in our back yard came together deliciously! The potatoes chipped in perfectly—a crisp golden brown.…and the watermelon was perfectly ripe. It all combined for a symphony—interrupted only by the muffled and muted sound of "Mfmmm…" coming from two teenagers and a grateful husband.

That Bleu Cheese thing goin' on with the thinly-sliced, tender flank steak and a bit of grilled onion had us begging for this dish again,…and soon! It seemed to me that the other flavors in this "quartet" harmonized very well with the main course.

They say that a colorful plate is likely also a healthy dish. I suspect so. But I'm absolutely persuaded that in this case, at least, a colorful plate is a delicious plate.

Here's the flank steak marinating in something delicious.

5 Minutes or so on each side and it's ready to melt in your mouth!

These little guys always help make beef taste even better.

"But what if they like their steak well done?" "Then we politely, but firmly, ask them to leave…"
King of the Hill

Dang! That was GOOD!

Marinated Flank Steak with Blue Cheese Sauce
Slightly adapted from Ellie Krieger

1 1/4 pounds beef flank steak
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1 medium yellow or red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chopped parsley leaves (opt.)

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. Or prepare an outdoor grill. 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 5 - 7 minutes per side for medium rare. Let rest for 5 to 10 minutes before slicing thinly on a bias.
Arrange 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.

Note: Flank Steak is so versatile! I usually only buy it when it's on sale!

Yield - 4 servings, Calories - 320

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