Friday, May 23, 2008

Grilled Flank Steak with Gargonzole Cream Sauce

This quick and easy Grilled Flank Steak with Gargonzole Cream Sauce recipe from the Food Network's Down Home with the Neely's was the star of our dinner last night. Even meat-challenged ds ate so much that we had to slice more meat before we finished passing the rest of the food! The steak is simply seasoned with salt and pepper and then grilled. According to ds it is delicious on it's own. The addition of a sauce can make it a little more special. Since we're not big on the Gargonzole around here, I made a quick horseradish sauce instead. We love this sauce and use it often with both chicken and beef.

Quick Horseradish Sauce

3/4 cup mayonnaise
1/4 cup vinegar
3/4 teaspoon prepared horseradish
3/4 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 tablespoon sugar
3/4 teaspoon lemon juice
3 tablespoons apple cider

Mix all ingredients together and refrigerate until ready to serve.

Grilled Flank Steak with Gorgonzole Cream Sauce
Recipe courtesy of The Neely's

1 1/2 pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows

Heat a grill pan to medium heat.

Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.

Gorgonzola Cream Sauce
Recipe courtesy of The Neely's

1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

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