Balsamic and Garlic Flank Steak with Blue Cheese Crumbles
I grew up eating steaks with a blue cheese & butter sauce that my Dad makes. It’s the most wonderful topping (in the world) but it isn’t healthy. I found some low fat blue cheese (WAHOO) and decided to sprinkle a bit on top of my steak. The balsamic flavors from the marinade went really well with the blue cheese and it turned out to be a wonderful meal.
- Flank Steak
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt & pepper to taste
- 2-3 cloves of garlic, minced
- 2 tsp of low fat blue cheese per serving
Combine all ingredients in a ziplock bag and marinate for 6-24 hours. In a large skillet over medium high heat, cook steak until desired degree of doneness. Remove from heat and let sit for at least 5 minutes before slicing thinly against the grain of the meat. Return skillet to the stove and add the marinade; boil it down for a couple of minutes & drizzle over the meat. Add 2 teaspoons of low fat blue cheese crumbles over the meat & serve. I served the flank steak with a baked potato (with a bit of butter, non fat sour cream, salt, pepper and 2 tablespoons of French’s Fried Onions (heated)), & my House Salad (click here for recipe). Enjoy.