Description
Flank steak marinated in balsamic vinegar and herbs, then topped with a crispy blue cheese crust and broiled to perfection.
Ingredients
Scale
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds flank steak
- For the Blue Cheese Crust:
- 1/2 cup crumbled blue cheese
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, salt, and pepper.
- Place flank steak in a shallow dish or resealable bag, pour marinade over steak, turning to coat. Cover or seal and refrigerate for at least 2 hours, up to 24 hours.
- Preheat broiler. Line a baking sheet with foil.
- Remove steak from marinade, letting excess drip off, and place on prepared baking sheet. Broil 4-5 inches from heat for 5-7 minutes per side for medium-rare, or to desired doneness.
- While steak cooks, combine blue cheese, breadcrumbs, and melted butter in a small bowl.
- Remove steak from oven and press the blue cheese mixture evenly over the top. Return to broiler for 1-2 minutes until crust is golden and bubbly.
- Let steak rest for 5 minutes before slicing thinly against the grain.
Notes
For best results, bring steak to room temperature before broiling. The blue cheese crust can be made with Gorgonzola or Roquefort as substitutes.
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 6g
- Protein: 44g