time or ingredients. We split cooking duties on this one – I do the grilling while Tom makes the sauce.
1 ½ Lbs Flank Steak
1 Tbsp Salted Butter
1 Shallot, minced
8 oz. Crumbled Gorgonzola
1 Cup Heavy Cream
2 Tbsp Olive Oil
Salt & Pepper
Optional – Asparagus for side dish
Brush flank steak lightly with olive oil and season with salt & pepper. Grill “approximately”
4 to 6 minutes per side for medium-rare, (or longer depending on your preference),
turning once. (maybe twice for grill marks!) Let steak rest for 5-10 minutes before
While steak is resting, prepare the cream sauce.
Melt 1 tablespoon butter over medium heat. Add the shallot and cook until tender, about 1 minute. Add cream and simmer until reduced by half. Whisk in the gorgonzola until it
melts. Season with salt & pepper and keep warm.
Slice flank steak against the grain. VERY IMPORTANT!! I don’t know exactly why, but your meat will be so-so much more tender if you do this!! Top with gorgonzola sauce.
For grilled asparagus – coat asparagus with olive oil, sprinkle with sugar and grill until al dente.
*** If your asparagus is stringing and tough, you might not have cut off the pulpy part. Don’t just cut off the ends. Hold asparagus with both hands and allow to “snap” at it’s natural point. Some might be a little shorter but you eliminate those chewy, stringy pieces.