Marinated Flank Steak With Blue Cheese Schmear Recipes

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MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  • Preheat grill for medium-high heat.
  • Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR



Marinated Flank Steak With Blue Cheese Schmear image

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

1 1/2-2 lbs flank steaks
1/4 cup Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons minced garlic
1/4 cup olive oil
1/3 cup blue cheese, crumbled
3 tablespoons salted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
salt & pepper

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.

MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE



Marinated Flank Steak with Blue Cheese Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds beef flank steak
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1 medium red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 radicchio leaves
2 tablespoons fresh chopped parsley leaves

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.

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 4 to 5 servings

Number Of Ingredients 8

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

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 HORSERADISH CREAM



Marinated Flank Steak with Horseradish Cream image

This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.

Provided by Saveur

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h50m

Yield 4

Number Of Ingredients 13

½ cup low-sodium soy sauce
½ cup dry sherry
½ onion, finely chopped
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 (1 1/2-pound) flank steak
½ cup sour cream
3 green onions, finely chopped
2 tablespoons prepared horseradish
salt and ground black pepper to taste

Steps:

  • Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
  • Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
  • Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 20.2 g, Cholesterol 52.9 mg, Fat 19 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 7.3 g, Sodium 1365.8 mg, Sugar 9.4 g

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER



Flank Steak with Cilantro & Blue Cheese Butter image

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

1/2 cup canola oil
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon paprika
1 beef flank steak (2 pounds)
BLUE CHEESE BUTTER:
3/4 cup crumbled blue cheese
3 tablespoons butter, softened
1 green onion, finely chopped
1 tablespoon minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon pepper

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.

MARINATED STEAK WITH BLUE CHEESE



Marinated Steak With Blue Cheese image

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

1 lb boneless beef top sirloin steak, cut 1 inch thick
1/4 cup olive oil
1/4 cup dry red wine
1 teaspoon fresh coarse ground black pepper
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup thinly sliced green onion
1/4 cup crumbled blue cheese (1 ounce)
2 tablespoons soft fresh goat cheese (chevre)
1/2 teaspoon minced garlic

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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