Balsamic Marinated Flank Steak with Blue Cheese Crust

🥩 Balsamic Marinated Flank Steak with Blue Cheese Crust (Mediterranean-Style)

✨ Description

This Balsamic Marinated Flank Steak with Blue Cheese Crust is a perfect balance of robust and refined. The steak is marinated in balsamic vinegar, garlic, olive oil, and herbs to tenderize and infuse deep flavor, then grilled or pan-seared to juicy perfection. A lightly broiled blue cheese and herb crust melts over the top, creating a creamy, salty contrast that pairs beautifully with the tangy balsamic notes. It’s elegant enough for guests, yet simple enough for a weeknight dinner.

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🛒 Ingredients

For the Balsamic Marinade

• 1½–2 lb flank steak

• ¼ cup balsamic vinegar

• 3 tbsp extra-virgin olive oil

• 3 cloves garlic, minced

• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp Dijon mustard

• ½ tsp sea salt

• ½ tsp black pepper

• ½ tsp smoked paprika (optional)

For the Blue Cheese Crust

• ½ cup blue cheese, crumbled

• 2 tbsp Greek yogurt or labneh

• 1 tbsp olive oil

• 1 tbsp fresh parsley, finely chopped

• 1 tsp lemon zest

• Freshly cracked black pepper

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🔥 Instructions

1️⃣ Marinate the Steak

1. Whisk together balsamic vinegar, olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and paprika.

2. Place flank steak in a shallow dish or zip-top bag and pour marinade over it.

3. Cover and refrigerate at least 2 hours, ideally 6–8 hours (turn once for even flavor).

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2️⃣ Prepare the Blue Cheese Crust

1. In a small bowl, mix blue cheese, Greek yogurt, olive oil, parsley, lemon zest, and black pepper.

2. Set aside at room temperature while cooking the steak.

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3️⃣ Cook the Steak

Grill or Stovetop Method:

• Preheat grill or skillet to medium-high heat.

• Remove steak from marinade and pat dry.

• Cook for 4–5 minutes per side for medium-rare (adjust to preference).

• Transfer steak to a baking tray.

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4️⃣ Add the Blue Cheese Crust

1. Spread the blue cheese mixture evenly over the steak.

2. Broil for 2–3 minutes, just until melted and lightly golden.

3. Rest the steak for 5–10 minutes, then slice against the grain.

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🍽️ Serving Suggestions (Mediterranean-Style)

• Roasted cherry tomatoes and red onions

• Lemon-herb potatoes or roasted sweet potatoes

• Arugula salad with olives and olive oil

• Grilled zucchini or asparagus

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🧠 Q & A

Q: Why flank steak for this recipe?

A: Flank steak is lean but flavorful. The balsamic marinade tenderizes it, and slicing against the grain ensures a juicy bite.

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Q: Can I substitute the blue cheese?

A: Yes! Try:

• Feta for a milder Mediterranean twist

• Goat cheese for creamy tang

• Ricotta mixed with herbs for a lighter option

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Q: How do I keep the steak tender?

A:

• Marinate at least 2 hours

• Don’t overcook

• Always slice against the grain

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Q: Can this be made ahead?

A:

• The marinade can be prepared 1 day ahead

• The blue cheese crust can be mixed and refrigerated

• Cook steak fresh for best texture

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Q: Is this recipe low-carb or keto-friendly?

A: Yes! It’s naturally low-carb and high in protein and healthy fats.

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Q: What wine pairs well with this?

A:

• Cabernet Sauvignon

• Syrah

• Dry Mediterranean red blend