Recipe: Marinated Flank Steak with Blue Cheese Butter

Marinated Flank Steak with Blue Cheese Butter

Yield: 4 servings

1 large garlic clove, peeled

2 teaspoons chopped rosemary

2 teaspoons dried oregano

1 tablespoon whole-grain mustard

1/4 cup balsamic vinegar

1/2 cup olive oil

Kosher salt and freshly ground black pepper

1-1/2 pound flank steak

Vegetable or canola oil, for brushing grill grates

1/2 cup unsalted butter, room temperature

2 tablespoons blue cheese, crumbled fine

1 small shallot, peeled and finely minced

2 teaspoons finely minced fresh thyme leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the marinade: In a blender, or bowl of a food processor, fitted with a metal blade, combine the garlic, rosemary, oregano, mustard and vinegar and puree to a paste, about 1 minute. With the machine on low speed, gradually add the oil until creamy. Taste and adjust seasoning with salt and pepper.

Arrange the steak in a glass baking dish, pour the marinade over the meat and turn to completely coat. Cover with plastic wrap and marinate for at least 1 hour and up to 24 hours.

To prepare the blue cheese butter: Place the softened butter, blue cheese, shallot, thyme, salt and pepper in a medium mixing bowl. Stir well to combine using a silicone spatula. Place a large piece of plastic wrap on a work surface and transfer butter mixture to the center of the plastic wrap. Form butter into a rough log shape about 1-1/2 inches in diameter. Roll plastic wrap tightly around butter to form a smooth log. Tightly twist ends of plastic wrap to close and place butter in refrigerator until firm, about 1-2 hours.

To cook the steaks: Allow steaks to rest at room temperature for 30 minutes before cooking. Prepare a moderate charcoal fire, preheat a gas grill to medium, or heat a large grill pan over medium heat. Remove the steak from the marinade, letting the excess drip off, transfer steak to a plate and season with salt and pepper.

Brush grill-pan or grates with vegetable oil using a silicone spatula. Place steak on the grill and cook for to 5 minutes per side until an instant-read registers 125 degrees for medium-rare, about 8 to 10 minutes. Transfer to a cutting board with a well, loosely tent with foil and allow steak to rest for 10 minutes before carving.

To serve: Slice the steak thinly against the grain and divide between 4 warmed dinner plates, top with 1 tablespoon of blue cheese butter and serve immediately.