Marinated Flank Steak with Blue Cheese Sauce

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We eat a lot of flank steak because it's so versatile. I've been getting tired of the same old marinades/rubs we use for our meat. I found this and thought it sounded interesting, though it had such great ratings I decided to try it. WOW! It was absolutely fantastic! I loved the contrast of sweet and savory. I had some homemade blue cheese dressing so I put a little of that ontop of the steak along with a grilled romaine salad. I will keep this in my repetoire!

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MUST TRY! Marinate it as long as you can. Well worth the wait. Didn't change a thing with the recipe. It was perfect. My husband and 13 year old picky eater LOVED.

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Made this for christmas Eve and everybody loved it.

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Never made flank steak before and this was great! I marinated for about 4 hours, the longer the better. The blue cheese sauce was very tasty as was the grilled red onions. I also cut a large beef master tomato into wedges and put the on the grill as well and they were really good. The ONLY modification I made was a sprinkled a little parmesean cheese on top of the onions and tomatoes . This was well worth the expense of the meat- flank steak is a pricier cut of meat but so much better quaility.

Ignore the poster that thinks this was 50% of calorioes form fat- they clearly did NOT read the nutritional information on the recipie. Tis recipie appears in Ellie's "So Easy" cookbook and the entire recipe is 4 servings and quite a reasonable meal nutritionally.

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I've made this many times and it's always a sure fire hit.
But so much better if marinade it overnight.

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The flank steak was very tasty but it needed longer than one hour in the marinade. I pounded it until it was pretty thin too. Otherwise, it was a great dinner.

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This sounds like a great recipe and I have to disagree with the poster who
thought this was a high fat content recipe. "Flank steak" is of a low fat content
and so is low fat buttermilk which is only 2 tablespoons. The olive oil and cheese
are in small amounts and spread over a pound and a half of meat. Totally reducing the amount of fat per serving.

I am trying it this week.

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This was very easy to make and tasted wonderful. I didn't pound the meat much so I needed to cook it longer. We served it with spinach. I'll certainly make this again.

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We substituted venison for the flank steak and it was decadent!! With the venison, it's leaner and healthier than any cut of beef. If you are concerned about the venison having a gamey flavor, just soak it in some buttermilk for an hour or so and that will draw out a lot of that flavor. We used some round steaks, so pounding them thin with the mallet really helped tenderize them.

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This was so great and I had rave reviews from both my husband and immediate family! I was really impressed with the dressing which was only needed in small portions. Super good...and I bet a finer cut of meat would make it even more phenomenal!