Recipe: Marinated Flank Steak with Blue Cheese Butter
Better on the grill
Marinated Flank Steak with Blue Cheese Butter
Yield: 4 servings
1 large garlic clove, peeled
2 teaspoons chopped rosemary
2 teaspoons dried oregano
1 tablespoon whole-grain mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1-1/2 pound flank steak
Vegetable or canola oil, for brushing grill grates
1/2 cup unsalted butter, room temperature
2 tablespoons blue cheese, crumbled fine
1 small shallot, peeled and finely minced
2 teaspoons finely minced fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the marinade: In a blender, or bowl of a food processor, fitted with a metal blade, combine the garlic, rosemary, oregano, mustard and vinegar and puree to a paste, about 1 minute. With the machine on low speed, gradually add the oil until creamy. Taste and adjust seasoning with salt and pepper.
Arrange the steak in a glass baking dish, pour the marinade over the meat and turn to completely coat. Cover with plastic wrap and marinate for at least 1 hour and up to 24 hours.
To prepare the blue cheese butter: Place the softened butter, blue cheese, shallot, thyme, salt and pepper in a medium mixing bowl. Stir well to combine using a silicone spatula. Place a large piece of plastic wrap on a work surface and transfer butter mixture to the center of the plastic wrap. Form butter into a rough log shape about 1-1/2 inches in diameter. Roll plastic wrap tightly around butter to form a smooth log. Tightly twist ends of plastic wrap to close and place butter in refrigerator until firm, about 1-2 hours.
To cook the steaks: Allow steaks to rest at room temperature for 30 minutes before cooking. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Remove the steak from the marinade, letting the excess drip off, transfer steak to a plate and season with salt and pepper.
Brush grill-pan or grates with vegetable oil using a silicone spatula. Place steak on the grill and cook for to 5 minutes per side until an instant-read registers 125 degrees for medium-rare, about 8 to 10 minutes. Transfer to a cutting board with a well, loosely tent with foil and allow steak to rest for 10 minutes before carving.
To serve: Slice the steak thinly against the grain and divide between 4 warmed dinner plates, top with 1 tablespoon of blue cheese butter and serve immediately.