BLUE CHEESE FLAT IRON STEAK
This is one of my favorite flat iron steak recipes. If you haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step further by folding in a little butter to make the dish even more drool-worthy. -Amanda Martin, Monson, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first seven ingredients. Add beef; turn to coat. Cover and refrigerate 30 minutes., In a small bowl, mix blue cheese, butter, chives and pepper; set aside. Drain beef, discarding marinade., Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with blue cheese butter.
Nutrition Facts : Calories 483 calories, Fat 39 g fat (15 g saturated fat), Cholesterol 120 mg cholesterol, Sodium 414 mg sodium, Carbohydrate 2 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29 g protein.
FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON
I love Blue Cheese....I love Steak....I love Bacon...this mixture is pretty good. Let me know what you think.
Provided by Melanie B.
Categories Steak
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
- In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
- Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
- Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
- Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
- Roast in a 350 degree oven until cooked to your liking.
- Serve with a basic vegetable or mashed potatoes.
- This is also great as a leftover in sandwiches with a fresh sourdough bread.
MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR
This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!
Provided by Queer Eye in the Ki
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
FLANK STEAK PINWHEELS
The secret to these pretty flank steak pinwheels lies in their butterfly treatment. Because the steaks are flattened, marinade isn't need. Instead, they're filled with a colorful stuffing of red pepper and spinach and draped with a flavorful, homemade blue cheese sauce. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.
Nutrition Facts : Calories 509 calories, Fat 34g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 812mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 43g protein.
FLANK STEAK, CHAMPAGNE GRAPES & BLUE CHEESE SALAD
Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Steak
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the steak:.
- In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette:.
- While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
- For the salad:.
- Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Nutrition Facts : Calories 925.5, Fat 71.9, SaturatedFat 18.5, Cholesterol 173.2, Sodium 719.1, Carbohydrate 14.7, Fiber 0.9, Sugar 8.9, Protein 54.9
SLICED GRILLED STEAK ON BLUE CHEESE BISCUITS
Make and share this Sliced Grilled Steak on Blue Cheese Biscuits recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450.
- Preheat a grill pan or outdoor grill to high heat.
- Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish.
- Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.
- While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute.
- Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick).
- Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares.
- Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
- Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness.
- Remove the flank steak from the grill and let the juices redistribute before slicing.
- Thinly slice the tomato and coarsely chop the watercress; reserve.
- To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half.
- Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak.
- Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side.
Nutrition Facts : Calories 806, Fat 45.2, SaturatedFat 16.2, Cholesterol 112.1, Sodium 1139.7, Carbohydrate 39.9, Fiber 1.6, Sugar 8, Protein 57.2
FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. -Gwen Wedel, Augusta, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.
Nutrition Facts : Calories 283 calories, Fat 19g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 302mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.
ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING
A delicious flank steak with a special filling. Have made it many times and have always gotten rave reviews. See what you think.
Provided by hiwayman
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; heat a skillet over medium-high heat.
- Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
- Transfer to a medium-size bowl and let cool slightly.
- Mix in the croutons, cheese and bread crumbs.
- Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
- Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
- Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
- Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
- Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
- Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.
Nutrition Facts : Calories 355.6, Fat 18.7, SaturatedFat 8.4, Cholesterol 62.4, Sodium 463.1, Carbohydrate 14.6, Fiber 0.7, Sugar 0.3, Protein 30.9
MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Steps:
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
- In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
- In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
- Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
- Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
- Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
BLUE CHEESE STEAK SANDWICH WITH THE WORKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak and swish around, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
- Meanwhile, heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, about 8 minutes, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender, about 4 minutes more. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper. Set aside.
- Preheat an outdoor grill or grill pan with a medium to medium-high heat.
- Remove the steak from the marinade and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Then rotate the meat about 90 degrees (don¿t turn it over) on the grill to make clear cross marks and grill another 2 minutes. Season the other side of the steak with salt and pepper and flip. Continue to grill until an instant-read thermometer registers 140 degrees F for medium, about 8 to 10 minutes. Transfer to a cutting board to rest for 15 minutes.
- Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste. Set aside.
- Cut the rolls in half horizontally and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
- Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak, onions, roasted tomatoes and watercress. Serve warm or at room temperature.
- Preheat the oven to 425 degrees F.
- Toss the tomatoes in a large bowl with the olive oil, thyme, garlic, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes. Serve.
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- Sprinkle steak evenly with 1/4 teaspoon salt, pepper, and allspice. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
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- For the compound butter, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
- Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
- In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
GRILLED FLANK STEAK WITH BUFFALO BLUE CHEESE BUTTER
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- Score flank steak on both sides; set aside. In a small bowl, whisk together soy sauce, oil, ketchup, garlic, oregano, pepper, and onion.
- Place steak in a zip top bag or shallow baking dish. Pour soy sauce mixture over top. Cover or seal and refrigerate for at least 8 hours, or overnight.
- Preheat grill to medium high. Remove steak from marinade and grill for 3-4 minutes per side for medium rare. Transfer to a cutting board and let rest for about 5 minutes.
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- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
MUSHROOM AND BLUE CHEESE STUFFED FLANK STEAK - …
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5/5 (2)Total Time 1 hr 40 minsCategory Beef, MainPublished 2017-12-01
- Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10x13 size. Season with salt and pepper; set aside.
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- Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices.
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- In large bowl, whisk together all ingredients for marinade sauce: teriyaki sauce, soy sauce, sugar, garlic and honey. Coat the steak with the sauce and let stand in the refrigerator for 30 minutes OR alternatively marinate the steak covered overnight in the refrigerator.
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- In a small mixing bowl, whisk together buttermilk, sour cream, mayonnaise and vinegar until combined. Crumble blue cheese into the bowl, and stir until blue cheese is incorporated. Adjust the seasoning with salt and pepper to taste. Refrigerate until ready to use, preferably for at least 24 hours. Dressing can be made up to three days in advance.
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