Chargrilled Flank Steak with Bleu Cheese and Port finishing sauce
Bleu Cheese Flank Steak with Port Wine Finishing Sauce
Ok so the weather is getting nice. Here's a steak you can make for Valentine's Day that will make her melt.
Ingredients/Supplies
1 Flank Steak - 18 oz If you can't find Flank Steak, a nice Filet or Flat Iron steak will work great too. For a Filet skip the slicing step and serve whole.
1/4 cup Bleu Cheese crumbles
1/4 cup Williams Sonoma Port Finishing Sauce - available at Williams Sonoma
you could make your own if you want to cook it all day
Garlic Salt (coarse ground), red/black pepper mix (McCormick makes a blend), 2 cloves minced garlic, season salt, Cavender's Greek Seasoning
2 T garlic steak butter
1 bag of Kingsford Charwood (not charcoal) this stuff burns REALLY hot and it is dangerous when it first starts getting hot. It pops and sparks so be careful and don't stand close when you see it start popping.
High Heat cooking spray
1. Start the coals. Charwood takes a bit longer to get going and you shouldn't use lighter fluid if you have a chimney starter use it instead.
2. Spray the grill grate with the non stick cooking spray before the fire is hot. This will keep you from turning the can into a flame thrower and also give the spray a chance to season the grate.
3. While the coals are heating up, throw the garlic salt, seson salt, pepper, the minced garlic and some Cavnders on the steak and rub it in. Put it back in the fridge UNCOVERD for 15-20 min. Let the salts penetrate the steak.
4. When the fire is so hot that you can't hold your hand over the grate for more than a second or two (around 900 degrees) toss that steak on and seer that sucker for about 90 seconds on each side twice and then on the last flip put the steak butter on top and cover the grill and let it slow cook for about 5 min. This should get it to a good Medium temp.
5. Take the steak off and let it rest for about 3 or 4 minutes.
6. Heat the port sauce in a small bowl for about 20 sec and then stir it up
7. Slice the steak across the grain making 1/2 inch strips and arrange them on your plate in a nice pattern I usually star them in a circle.
8. Pour some of the port sauce over the steak, top with half of the bleu cheese crumbs and then pour the remaining sauce over the cheese and steak
9. Serve with my potatoes and asparagus.
I promise you will love this one. Try it with a hand cut Filet or any other tender steak. My wife says this is one of the reasons she married me.