Fabulous Flank Steak!

It is the middle of March in Atlanta, Georgia, and it is STILL COLD!!! It’s a bit unusual for us to experience below freezing temperatures 3 nights in a row in MARCH! All of us are tired of winter and craving warmer weather. We’ve got tulips blooming as well as daffodils and all the trees are beginning to have buds due to a FEW days of warmth a couple of weeks ago. THEN — cold again. Now, sadly the blooms are already fading on the early flowers.

But, the good news is that what I have planned for dinner will taste great in cooler temperatures! I try to only have meat once or twice (at the most) a week. This flank steak is to die for! Unlike most recipes where you marinate the steak 12-24 hours and then grill it, this recipe calls for a shorter marinating time (although you certainly COULD go longer if you want to), and you cook it on the stovetop. But the key is not the way to cook the steak, it’s the addition of creamy tangy blue cheese and sautéed onions that puts this dish over the top!

Serve with some yummy red wine (if desired), and you’ve got yourself a fabulous meal (and if you’re lucky, a really wonderful sandwich for lunch the next day!).

MENU:

Flank Steak with Blue Cheese Sauce

Steamed Broccoli

Carrot and Ginger Puree

Flank Steak with Blue Cheese Sauce

(Adapted from Food Network)

flanksteak

1 1/4 lbs beef flank steak

2 TBSP extra virgin olive oil

1 TBSP balsamic vinegar

1 tsp brown sugar

2 cloves garlic, minced

2 TBSP crumbled blue cheese

2 TBSP lowfat buttermilk

Dash Worcestershire sauce

1 medium red onion

1/2 tsp salt

1/4 tsp freshly ground black pepper

12 radicchio leaves

2 TBSP fresh chopped parsley leaves

Place the steak pieces between 2 pieces of plastic wrap or parchment paper, and pound with a meat mallet to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.

In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic.

Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 – 8 hours in the refrigerator.

In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.

Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil, and then grill the onion about 6 minutes per side. Separate into rings and set aside.

Remove the meat from the marinade, and season both sides with salt and pepper.

Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare – 6 minutes each side for medium well.

Arrange 3 radicchio leaves and a pile of onions on each serving plate.

Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

Carrot and Ginger Puree

(Adapted from My Recipes)

carrot

2 lbs carrots, coarsely chopped (about 4 cups)

2 cups milk

2 TBSP sugar

2 tsp grated fresh ginger or 1/2 tsp. ground ginger

1 tsp salt

1/8 tsp ground cinnamon

1 TBSP butter

1 tsp loosely packed orange zest

Bring carrots and milk to a boil in a medium saucepan over medium heat.

Reduce heat to low, and stir in sugar and ginger, salt and cinnamon.

Simmer, stirring often, 25 minutes or until carrots are tender. Transfer mixture to a food processor, reserving 1/2 cup cooking liquid.

Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency.