Blue Cheese Flank Steak

Name: Blue Cheese Flank Steak
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef flank steak; 118 milliliters crumbled blue cheese; 1 garlic clove, peeled and sliced; 1 teaspoons coarsely ground pepper; 2 Tbsps reduced-sodium soy sauce; 1 medium onion, sliced; 79 milliliters water; 79 milliliters white wine vinegar

Blue Cheese Flank Steak

The recipe Blue Cheese Flank Steak can be made in about 20 minutes. One serving contains 236 calories, 29g of protein, and 11g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up beef flank steak, cheese, coarsely ground pepper, and a few other things to make it today. It works well as a main course. It is perfect for valentin day. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Balsamic Flank Steak With Blue Cheese, Flank Steak Sandwiches With Blue Cheese, and Flank Steak Sandwiches With Blue Cheese.

Instructions

In a large resealable plastic bag, combine the first six ingredients.

Equipment you will use

Ziploc Bags

Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally.

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Steak

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

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Cooking Oil

Marinade

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Paper Towels

Grill

Tongs

Grill beef, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Beef

Meat

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Kitchen Thermometer

Grill

Let stand for 5 minutes; thinly slice across the grain.

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Grains

Sprinkle with blue cheese.

Ingredients you will need

Blue Cheese

Equipment

Ingredients

Servings:

454grams

beef flank steak 118milliliters

crumbled blue cheese 1

garlic clove, peeled and sliced 1teaspoons

coarsely ground pepper 2Tbsps

reduced-sodium soy sauce 1medium

onion, sliced 79milliliters

water 79milliliters

white wine vinegar

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Flank Steak works really well with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.