Marinated Flank Steak with Bleu Cheese Sauce

Long before I was a twinkle in my father’s eye, he was a butcher. I’m talking before he went off to World War II in 1941! It was a job that he’d planned to use for college money. Then World War II broke out and changed his path.

Learning Meat Cuts

Growing up, on the rare occasion that he went to the grocery store we always got a lesson on meat cuts and how to pick just the right piece. As a child, that was “just dad.” But as an adult who loves to cook, each one of those lessons comes to mind every time I’m in the meat department at my grocer or butcher shop.  And, one of my best memories of my dad is “losing him” in the grocery store in his very late years (he died at age 93!). He loved going to the grocery, but with his vision nearly gone, I was always concerned that he couldn’t find his way around the store safely. And, without fail I’d lose him. I eventually had to make a rule of “one hand on the cart at all times” to ease my panics. But I always knew if I did lose him, I’d find him chatting up the butchers in the meat department!

Flank Steak…Who Knew?

What surprises me is that Dad never mentioned flank steak….ever. I’m guessing it’s because when not prepared or sliced correctly, flank steak can be as tough as shoe leather! I’m also guessing that in those days, because it was a tough cut, flank steak was probably the least expensive cut you could get – almost an afterthought for the butcher to even try to sell.

In combing meat cases over the years I don’t think I ever saw a single package of flank steak! But, fast forward to today, and flank steak is found everywhere, thanks I think to television cooking shows. It’s price per pound is now approaching that of a fine tenderloin!

Never one to shy away from a challenge, I took on the flank steak project to figure out how to do it best. This recipe is now a regular on our menu. I accompany it with a side of oven roasted new potatoes. The best part….you can do the flank on the grill or grill pan, in a cast iron skillet or regular skillet. I tend to avoid my non-stick skillets when I’m searing meats as I don’t believe they give the best sear.

The Sizzling Sear

Now, let’s talk about searing meat. All you flippers, raise your hand… go on and admit it. You’re impatient and like to flip, and flip, and flip your steaks. Please…STOP….you’re killing me…and your meat! The ideal way to sear meat is to drizzle or brush a bit of olive, canola or vegetable oil on your grill or pan and bring it to the temperature where it begins to smoke. I start my gas cooktop on high and leave it on high to medium-high during cooking process. My grill I bring to 450-500*. Place your meat on the scorching hot surface and let it sit. Do NOT flip it until it EASILY releases from the cooking surface without leaving bits of meat behind. You can peek at the underside to see if it’s still sticking, but if it’s leaving meat on the surface, leave it for a bit longer. Flip it once…not ten times….ONCE, and leave it until it releases freely from the hot surface. I’ve used this method for years, without fail, and get a beautifully seared piece of meat cooked medium rare to medium every single time. Trust me on this, and you’ll never go back to being a flipper! If you’re unsure whether your meat is done “enough,” simply use a meat thermometer to check the internal temperature.

I hope you love this marinated flank steak as much as we do. And…the bleu cheese sauce is to die for…if I do say so myself!