Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Name: Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams asparagus, trimmed; 680 grams flank steak; 113 grams gorgonzola cheese, crumbled; 237 milliliters heavy cream; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps olive oil; 0 teaspoons onion powder; 59 milliliters paprika; 1 Tbsp salted butter, plus 1 stick slightly softened; 1 shallot, minced; 1 Tbsp sugar

Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus is a gluten free main course. One portion of this dish contains roughly 50g of protein, 50g of fat, and a total of 706 calories. This recipe serves 4. This recipe covers 45% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 50 minutes. If you have olive oil, sugar, gorgonzola cheese, and a few other ingredients on hand, you can make it.

Instructions

Melt 1 tablespoon butter in a medium saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallot and cook until tender, about 1 minute.

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Shallot

Add the heavy cream and simmer until reduced by half.

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Heavy Cream

Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

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Salt And Pepper

Gorgonzola

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Whisk

Heat a grill pan over medium heat.

Equipment you will use

Grill Pan

Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once.

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Salt And Pepper

Olive Oil

Steak

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Grill

Remove from the heat and cover with foil.

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Aluminum Foil

Let the steak rest for 5 minutes before slicing.

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Steak

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.)

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Onion Powder

Seasoning

Paprika

Sugar

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Bowl

Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.

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Seasoning

Butter

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Bowl

Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.

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Barbecue Seasoning

Salt And Pepper

Asparagus

Olive Oil

Equipment you will use

Grill Pan

Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.

Ingredients you will need

Cream Sauce

Gorgonzola

Asparagus

Butter

Steak

Photograph by Tina Rupp

Equipment

Ingredients

Servings:

907grams

asparagus, trimmed 680grams

flank steak 113grams

gorgonzola cheese, crumbled 237milliliters

heavy cream 4servings

Kosher salt and freshly ground pepper 2Tbsps

olive oil 0teaspoons

onion powder 59milliliters

paprika 1Tbsp

salted butter, plus 1 stick slightly softened 1

shallot, minced 1Tbsp

sugar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Four Brix Winery Paso Robles Sangiovese, Cab, Merlot "Scosso" Blend. Reviewers quite like it with a 5 out of 5 star rating and a price of about 40 dollars per bottle.