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Ingredients
| beef flank: 2 lbs |
| worcestershire sauce: 1/4 cup |
| Kosher salt: 2 tsp |
| black pepper: 1 tsp (fresh coarse ground) |
| garlic (minced): 2 Tbl (minced) |
| olive oil: 1/4 cup |
| blue cheese (crumbled): 1/3 cup (crumbled) |
| salted butter: 3 Tbl (room temp) |
| horseradish sauce: 1 Tbl |
| fresh basil (chopped): 1 Tbl |
| fresh thyme: 1 Tbl (chopped) |
| salt |
| black pepper |
Marinated Flank Steak With Blue Cheese Schmear
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Trip steak of any excess fat or silver skin.
- Place steak in large zip lock bag.
- Combine marinade ingredients and pour over steak.
- Close bag& press out any air.
- Move steak around in the bag to marinate.
- Refrigerate over night, or at least six hours.
- Mix schmear ingredients in a small bowl until smooth.
- Refrigerate schmear.
- Bring schmear to room temperature one hour before serving.
- Prior to cooking, remove steak from marinade& drain well.
- Grill steak over HOT fire, about 5 minutes a side for rare.
- Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
- Spread schmear over steak.
- Let rest 10 minutes before serving.
- Thinly slice at an angle across the grain.
- Spoon sauce& juices back over meat when serving.