Grilled Flank Steak With Gorgonzola Cream Sauce And Asparagus Recipes

Steps:

• Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
• Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

Steps:

• Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
• Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
• Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

Steps:

• Heat a grill pan to medium heat.
• Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
• Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

Steps:

• In a small sauce pan, melt 3Tbsp of butter over medium heat.
• Next stir in 1/2 cup of white cooking wine and then add the heavy whipping cream and Garlic.
• Add Fresh Basil and fresh gouund pepper to taste.
• Cook sauce down for 10- 15 minutes or until desired consistency is reached.
• Grill Steaks about 30 seconds on each side to sear in juices, then reduce heat to medium and cook until desired degree of doneness is reached (approximately 10 minutes- depending on steak thickness and how well done you like your steak).
• Place steaks onto plates.
• Sprinkle half the gorgonzola over each steak and then cover with the hot cream sauce.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
• Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
• Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

Steps:

• Heat a grill pan to medium heat. Season steak liberally with salt and pepper. Cook on each side for 6 minutes for medium rare (medium about 8-10 minutes).
• Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce
• For the cream sauce: Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

Steps:

• Light a grill or preheat a broiler.
• In a small bowl, combine 1 tablespoon of the olive oil with the mustard, garlic and crushed red pepper.
• Season with salt and black pepper.
• Put the steak in a shallow baking dish and spread the mustard mixture all over it.
• Grill the steak over high heat, turning once, until charred and medium rare, about 4 minutes per side.
• Transfer the meat to a cutting board and let it rest.
• Meanwhile, spread the tomato slices on a large platter, drizzle with the balsamic vinegar and the remaining 1 tablespoon of olive oil and season with salt and black pepper.
• In a small bowl, mash the Gorgonzola with the mayonnaise.
• Spread the Gorgonzola mixture on the cut sides of the baguette lengths and grill, cheese side up, until the baguette is toasted and the Gorgonzola is melted, about 1 minute, being careful not to burn the bread.
• Cut the steak into 4-inch lengths, then thinly slice it across the grain.
• Pile the meat on the baguettes and spoon the accumulated meat juices over the top.
• Top with the tomato slices and watercress, close the sandwiches and serve.

Steps:

• Heat a medium size saucepan over medium heat.
• Add butter to melt; throw in the shallots and saute until tender.
• Add the heavy cream (or half and half) and let reduce by half.
• Turn heat to low, add the Gorgonzola and stir until it melts.
• Season, to taste, with salt and pepper.

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside.
• Pre-heat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Steps:

• Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
• Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
• Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Steps:

• Place steak in a large shallow dish.
• Pour vinaigrette over it, turning to coat both sides.
• Cover and refrigerate several hours or overnight, turning once or twice.
• Lift steak from marinade, allowing excess to drain off.
• Sprinkle both sides of steak with black pepper.
• For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
• Top with a chili pepper, if desired.
• Cover and chill until serving time.
• For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
• Cover and chill until serving.
• For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
• Top with additional pieces of chives.
• Cover and chill until serving time.
• Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
• Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
• Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
• To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
• Arrange the assembled skewers on top of the lettuce leaves.
• Place the cilantro sprigs and/or basil leaves in a small bowl.
• Place the dipping sauces in additional small bowls.
• To serve, have guests tear off a lettuce leaf and top with an herb sprig.
• Then, top with a skewer of meat.
• Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.