Description
Balsamic Marinated Flank Steak with Blue Cheese Crust is a bold, flavorful dish featuring tender steak marinated in tangy balsamic vinegar and topped with a bubbling, creamy blue cheese crust. It’s perfect for a steakhouse-style dinner at home.
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)
Instructions
- In a bowl or zip-top bag, combine balsamic vinegar, olive oil, garlic, Dijon mustard, rosemary, salt, and pepper.
- Add the flank steak, seal, and marinate in the fridge for at least 4 hours or overnight.
- Remove the steak from the fridge 30 minutes before cooking to come to room temperature.
- Preheat grill or broiler to high heat.
- Grill or broil steak for 4–5 minutes per side for medium-rare, depending on thickness.
- Let steak rest for 5–10 minutes while you prepare the crust mixture by mixing blue cheese, panko, melted butter, and garlic powder.
- Spread the crust over the top of the steak and broil for 1–2 minutes until cheese is bubbling and golden.
- Let rest briefly, slice thinly against the grain, and garnish with parsley before serving.
Notes
- Do not marinate steak for more than 24 hours to avoid a mushy texture.
- Slice against the grain for the most tender bites.
- Use a meat thermometer for accuracy—130°F for medium-rare.
- Try gorgonzola or goat cheese if you’re not a fan of blue cheese.
- Lightly toasting breadcrumbs before broiling adds more crunch.
Nutrition
- Serving Size: 1/4 steak
- Calories: 410
- Sugar: 2g
- Sodium: 470mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg
