Marinated Flank Steak with Blue Cheese Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 310
- Total Fat
- 16 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 50 milligrams
- Sodium
- 450 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 33 grams
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
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
- 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.