MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Serves 4. From "So Easy," by Ellie Krieger.
3 tbsp. olive oil, divided
1 tbsp. balsamic vinegar
1 tsp. brown sugar
2 garlic cloves, minced
11/4 lb. flank steak
Cooking spray
Marinated flank steak with blue cheese sauce
November 22, 2009 at 6:10AM
1 medium red onion, cut into 1/4 -in.-thick rounds
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 tbsp. crumbled blue cheese
3 tbsp. low-fat buttermilk
Dash Worcestershire sauce
12 radicchio leaves
2 tbsp. chopped fresh parsley
Directions
In a small bowl, whisk together 2 tablespoons olive oil, plus the balsamic vinegar, brown sugar and garlic. Put the steak into a sealable plastic bag with the marinade and put in the refrigerator for at least 1 hour and up to 8 hours. Allow the meat to come to room temperature before cooking.
Spray a large grill pan with cooking spray and preheat it over medium-high heat, or prepare an outdoor grill. Brush both sides of the onion slices with the remaining tablespoon of oil and grill until they are softened, about 6 minutes per side. Separate into rings and set aside.
Remove meat from marinade and season both sides with salt and pepper. Discard marinade. Grill meat over medium-high heat for about 5 minutes per side for medium rare. Let rest for 5 to 10 minutes before slicing thinly on bias.
In a small bowl, combine blue cheese and buttermilk with a fork, mashing until creamy. Stir in Worcestershire sauce.
Arrange 3 raddicchio leaves and a pile of onions on each serving plate. Top with slices of steak. Drizzle with the blue cheese sauce and top with a sprinkle of parsley.
about the writer
It’s too soon to tell how much the immigration crackdown is to blame.
