BLUE CHEESE MARINATED FLANK STEAK
This recipe for blue cheese marinated flank steak is an easy, tasty and healthy option for red meat and works great for entertaining.
Provided by Patti Estep
Categories Dinner Recipes
Time 30m
Number Of Ingredients 2
Steps:
- Score the steak across the grain.
- Score again to make a diamond pattern.
- Coat with dressing on both sides.
- Marinate in a plastic bag refrigerated for 12 to 24 hours
- Bring the steak to room temp.
- Remove from plastic and grill on medium-high heat for 8-10 minutes on each side.
- Remove from grill and let sit for 5 minutes.
- Slice thinly and serve.
Nutrition Facts : Calories 514 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 32 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 457 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
ITALIAN FLANK STEAK
Steps:
- In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
- Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
- Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
- Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
- To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
- Preheat oven to 300 degrees F.
- In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
- Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.
ITALIAN MARINATED SIRLOIN STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
- Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
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.
ITALIAN FLANK STEAK
Savory and satisfying, Italian Flank Steak is nice for entertaining or busy days since it marinates overnight and grills in minutes. Walajean Saglett of Canandaiqua, New York shares the recipe, "Leftovers-if there are any-make super sandwiches," she notes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.
Nutrition Facts : Calories 267 calories, Fat 16g fat (0 saturated fat), Cholesterol 59mg cholesterol, Sodium 793mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
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.
GRILLED PESTO MARINATED SKIRT STEAK WITH BLUE CHEESE FONDUE
Cook's note: You can make this sauce a couple of hours in advance but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Brie, Blue cheese or aged English Cheddar. Alternatively, use this sauce as a base for lasagna, tossed with pasta and steamed asparagus, or spooned over grilled steak for a stunning accent.
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Soak 15 wooden skewers in cold water for 30 minutes. Heat the grill.
- Thread the meat onto skewers, season with salt and pepper, and coat with the pesto. Grill to desired doneness. You can also cook the meat to medium rare then finish it off in the oven just before the party.
- In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.
ITALIAN MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE RECIPE
Have you heard about the juicy flank steak marinaded in a homemade blue cheese sauce? Spoiler alert: It's delicious and a must-have at any cook-out!
Provided by Litehouse Foods
Categories Main
Time 6h20m
Yield 4-6
Number Of Ingredients 8
Steps:
- 1.) Place flank steak in large plastic bag and add Litehouse Italian Dressing, Worcestershire Sauce, honey, and garlic powder. Seal bag and use your hands to massage marinade into steak. Marinate flank steak for 4 hours or up to 24 hours.
- 2.) Pre-heat grill to 400 degrees. Discard marinade and place flank steak on grill. Grill for around 7 minutes per side or until meat reaches your desired temperature.
- 3.) Meanwhile, combine softened butter with blue cheese crumbles and parsley.
- 4.) Cut flank steak against the grain and top with blue cheese while it is still hot.
Nutrition Facts : Calories calories
MARINATED FLANK STEAK
Flank steak is one of my favorite cuts of beef. It takes on the flavor of marinates well and has a great texture. I like to serve this with steamed rice and sugar snap peas. Times do not inclued the stay in the refrigerator.
Provided by Marney
Categories Steak
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except steak in a sealable plastic bag. Place steak in the bag and close, squeezing out as much air as possible.
- Let set in the refrigerator for 3 hours or up to overnight.
- Grill to desired doneness and slice thinly on the bias.
Nutrition Facts : Calories 966.8, Fat 37.8, SaturatedFat 15.7, Cholesterol 309, Sodium 2012.5, Carbohydrate 42.2, Fiber 0.5, Sugar 34.1, Protein 99.9
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.
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.
STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine butter, blue cheese, parsley, basil and garlic.
- Set aside.
- Grill steaks to desired doneness.
- Top each steak with a generous amount of the butter mixture.
- Chill the remaining butter for another time.
- (Try the butter mixture tossed with hot cooked vegetables).
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
MARINATED STEAK WITH BLUE CHEESE
This steak has great flavor from the marinade, especially if you leave it overnight. And the Blue cheese mixture is great on other things as well, yumm!
Provided by Midwest Maven
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the fat off the steak and place it in a zip lock bag.
- In a small bowl whisk together the olive oil, red wine, pepper, the 1 teaspoons garlic, the salt, and mustard.
- Pour marinade over steak in the bag and seal. Turn bag to coat steak and marinate in the fridge for 6 to 24 hours, turning bag occasionally.
- Drain steak and discard marinade.
- Grill steak to desired doneness.
- While steak is cooking, in a small bowl combine the green onions, blue cheese, goat cheese, and the 1/2 teaspoons garlic.
- To serve, dollop some of the cheese mixture over the steak. Thinly slice the meat across the grain and pass around the extra blue cheese mixture.
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