While having a house built, we lived with my parents for a few months and I pilfered through my mother's recipe files. One of the many treasures I collected is this tasty, economical steak. —Laurie Nudo, The Woodlands, Texas
- 1 medium onion, sliced
- 1 garlic clove, peeled and sliced
- 1/3 cup water
- 1/3 cup white wine vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon coarsely ground pepper
- 1 beef flank steak (1 pound)
- 1/2 cup crumbled blue cheese
- In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Grill beef, covered, over medium-high heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
- Let stand for 5 minutes; thinly slice across the grain. Sprinkle with blue cheese. Yield: 4 servings.
Originally published as Blue Cheese Flank Steak in Taste of Home June/July 2009, p55
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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