Name: Balsamic Marinated Flank Steak with Blue Cheese Crust
Prep time: 10 min
Cook time: 12 min
Total time: PT-491654H29M8S
Cuisine: American
Ingredients: For the marinade:; 1 1/2–2 lbs flank steak; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 1 tbsp fresh rosemary or thyme, chopped; 1 tsp salt; 1/2 tsp black pepper; For the blue cheese crust:; 1/3 cup crumbled blue cheese; 1/4 cup panko breadcrumbs; 1 tbsp melted butter; 1/4 tsp garlic powder (optional); Fresh chopped parsley (for garnish)

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Balsamic Marinated Flank Steak with Blue Cheese Crust is a bold, elegant dish I turn to when I want to impress without overcomplicating things. The flank steak is soaked in a rich, tangy balsamic marinade that tenderizes and infuses it with deep flavor, then it’s broiled or grilled and finished with a bubbling, savory blue cheese crust that takes it over the top.

Why You’ll Love This Recipe

I love this recipe because it blends strong, complementary flavors in the best way—tangy, savory, and slightly sweet from the balsamic, with the bold creaminess of blue cheese. The marinade does all the heavy lifting, and the result is a tender, juicy steak that pairs beautifully with everything from mashed potatoes to roasted veggies or salad. It’s a steakhouse-style dinner I can make at home. Balsamic Marinated Flank Steak with Blue Cheese Crust

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the balsamic marinade:

Flank steak
Balsamic vinegar
Olive oil
Garlic, minced
Dijon mustard
Fresh rosemary or thyme
Salt
Black pepper

For the blue cheese crust:

Crumbled blue cheese
Panko breadcrumbs
Butter, melted
Garlic powder (optional)
Chopped parsley (for garnish)

Directions

I combine balsamic vinegar, olive oil, garlic, Dijon mustard, herbs, salt, and pepper in a bowl or zip-top bag.
I add the flank steak and marinate it for at least 4 hours, preferably overnight for best flavor.
I remove the steak from the fridge 30 minutes before cooking to let it come to room temperature.
I preheat the grill or broiler and cook the steak for about 4–5 minutes per side for medium-rare, depending on thickness.
While the steak rests, I mix the blue cheese, breadcrumbs, butter, and garlic powder to form the crust.
I spread the crust mixture on top of the cooked steak and place it under the broiler for 1–2 minutes, just until the cheese is bubbling and golden.
I let the steak rest again, then slice it thinly against the grain and garnish with chopped parsley.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes (plus marinating time)
Cook time: 10–12 minutes
Rest + broil time: 10 minutes
Total time: About 30–35 minutes (active) + marinating

Variations

I swap blue cheese for gorgonzola or goat cheese when I want something milder or tangier.
For a crispier crust, I toast the breadcrumb mixture lightly before adding it to the steak.
I use skirt steak or sirloin as an alternative cut if I can’t find flank steak.
I add a touch of honey or brown sugar to the marinade for extra depth.
I serve it over arugula or mashed cauliflower for a lighter, low-carb meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I gently warm slices in a skillet or oven, being careful not to overcook the meat. I avoid microwaving to keep the texture tender and the crust crisp. Balsamic Marinated Flank Steak with Blue Cheese Crust

FAQs

Can I marinate the steak too long?

Yes—more than 24 hours can break down the fibers too much. I usually stick to 4–12 hours for the best texture and flavor.

What’s the best way to cook flank steak?

I prefer grilling or broiling on high heat to get a nice sear and keep the center juicy. Flank steak cooks quickly, so I watch it closely.

Do I have to use blue cheese?

Not at all. I’ve used feta, gorgonzola, and goat cheese for similar effects, or I leave it off completely for a dairy-free version.

How do I keep flank steak from being tough?

I marinate it well, cook it quickly over high heat, and slice it thinly against the grain after resting. That keeps it tender and juicy.

What sides go well with this dish?

I like pairing it with garlic mashed potatoes, roasted Brussels sprouts, grilled asparagus, or a balsamic-glazed salad.

Conclusion

Balsamic Marinated Flank Steak with Blue Cheese Crust is a show-stopping dish that’s surprisingly easy to make. I love how the tangy marinade and creamy, crisp cheese topping elevate a humble cut of meat into something truly special. Whether I’m cooking for guests or just want a luxurious dinner, this recipe always delivers big flavor with minimal effort.