Marinated Flank Steak with Blue Cheese Sauce

Total Time:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min

Yield:
4 servings

Ingredients
  • 1 1/4 pounds beef flank steak
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 2 cloves garlic, minced
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons lowfat buttermilk
  • Dash Worcestershire sauce
  • 1 medium red onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 radicchio leaves
  • 2 tablespoons fresh chopped parsley leaves
Directions
Watch how to make this recipe.
  • Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.

  • In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.

  • In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.

  • Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.

  • Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.

  • Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

  • Per Serving: Calories 310; Total Fat 16 g; (Sat Fat 5 g, Mono Fat 8 g, Poly Fat 1.5 g) ; Protein 33 g; Carb 7 g; Fiber 1 g; Cholesterol 50 mg; Sodium 450 mg

  • Excellent source of: Protein, Niacin, Vitamin B6, Vitamin B12, Vitamin K, Phosphorus, Selenium, Zinc

  • Good source of: Riboflavin, Vitamin C, Folate, Pantothenic Acid, Copper, Iron, Potassium, Magnesium


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    This recipe is featured in:

    Healthy Weeknight Dinners