with Blue Cheese Crust
This balsamic marinated flank steak is bold, juicy, and packed with deep savory flavor. The steak soaks in a tangy-sweet balsamic marinade that tenderizes the meat beautifully, then it’s cooked to perfection and finished with a rich, creamy blue cheese crust that melts slightly over the top. It’s an easy yet impressive dish that feels restaurant-quality without complicated steps—perfect for a special dinner or a confident weeknight meal.
Ingredients
1½ lbs flank steak
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Salt and black pepper, to taste
Blue cheese crumbles (for topping, about ½ cup)
Method
In a bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, garlic, Worcestershire sauce, and brown sugar until well combined.
Season the flank steak lightly with salt and black pepper, then place it in a shallow dish or zip-top bag.
Pour the marinade over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Remove the steak from the fridge 20 minutes before cooking to bring it to room temperature.
Preheat a grill pan, outdoor grill, or heavy skillet over medium-high heat.
Cook the flank steak for 4–6 minutes per side, depending on thickness, until it reaches your preferred doneness.
During the last minute of cooking, sprinkle blue cheese crumbles over the top and allow them to soften slightly.
Remove the steak from heat and let it rest for 5–10 minutes before slicing.
Slice thinly against the grain and serve immediately.
Serving Tip
This steak pairs beautifully with roasted potatoes, grilled vegetables, or a simple green salad to balance the richness of the blue cheese.