Blue Cheese Flank Steak Recipe

4.5 6 5
Blue Cheese Flank Steak Recipe
Blue Cheese Flank Steak Recipe photo by Taste of Home
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Blue Cheese Flank Steak Recipe

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4.5 6 5
Publisher Photo
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
Recommended: 32 Super Steak Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

3 ounce-weight: 239 calories, 12g fat (6g saturated fat), 65mg cholesterol, 367mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

  • 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
  1. In a large resealable plastic bag, combine the first six ingredients. Add the steak; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
  2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. 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°).
  4. 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

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katlaydee3 User ID: 3741999 258169
Reviewed Dec. 15, 2016

"This was delicious! The only change I made was to use feta instead of blue cheese. Also, since we were in the middle of a snowstorm I used the broiler instead of the outdoor grill. I served it with scalloped potatoes and roasted asparagus."

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geneenb User ID: 3493943 206827
Reviewed Jan. 17, 2012

"Delicious! Made this with grass fed flank steak. Yummy!"

MY REVIEW
hyoung0243 User ID: 5984074 206826
Reviewed Jun. 4, 2011

"This was my first time to make a flank steak, it was a cut I was never very interested in. But, it turned out great and I loved the blue cheese with it."

MY REVIEW
mommyoftwins80 User ID: 3177820 153924
Reviewed Mar. 26, 2010

"I modified this by using red wine vinegar instead of white in the marinate, and it turned out delicious! My husband loved it and I will make it again."

MY REVIEW
mommyoftwins80 User ID: 3177820 143417
Reviewed Mar. 26, 2010

"I modified this by using red wine vinegar instead of white in the marinate, and it turned out delicious! My husband loved it and I will make it again."

MY REVIEW
rachellestratton User ID: 2983875 129215
Reviewed May. 23, 2009

"My husband and I really enjoyed this dish. It was a different spin on flank steak. One I will use again"

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