I grew up eating steaks with a blue cheese & butter sauce that my Dad makes. It’s the most wonderful topping (in the world) but it isn’t healthy. I recently tried this balsamic and garlic flank steak with blue cheese crumbles. The balsamic flavors from the marinade went really well with the blue cheese and it turned out to be a wonderful meal.
Balsamic and Garlic Flank Steak with Blue Cheese Crumbles:
- Flank Steak
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt & pepper to taste
- 2-3 cloves of garlic, minced
- Blue cheese crumbles, to taste
How to Make Balsamic and Garlic Flank Steak with Blue Cheese Crumbles
Combine steak, balsamic vinegar, olive oil, sea salt, and freshly cracked pepper, to taste, in a Ziploc bag and marinate for 6-24 hours.
In a large cast iron skillet over medium-high heat, cook steak until desired degree of doneness. Remove from heat and let sit for at least 10 minutes before slicing thinly against the grain of the meat.
Return the cast iron skillet to the stove and add the marinade; boil it down for a couple of minutes & drizzle over the meat.
Add blue cheese crumbles over the meat & serve. I served the flank steak with a baked potato (with butter, sour cream, salt, pepper, and French’s Fried Onions (heated)), & my House Salad (click here for the recipe). Enjoy.