Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa
In many ways, flank steak is the perfect entree after a busy day. The prep and cook times are mere minutes, the flavor is outstanding, and leftovers will reward you with another quick, delicious, no-cook dinner.
In the past, I have used Montreal Steak Seasoning for a quick spice rub. But wanting an option that was all natural, I sought out–and found–two great options. The first is from The Mystic Blue Spice Company; the second I discovered at a local store and market stand–The Herb Shop.
I am a big fan of spice rubs for the flavor they impart and the ability to sprinkle them on the meat moments before grilling. Rubs are perfect for those evenings when you didn’t plan ahead but still want a great dinner. A simple bag of greens, a baked sweet or regular potato (hurried up in the microwave, if need be), even your favorite frozen veggies will create a wonderful meal.
One of my favorite quick dinners is leftover flank steak, sliced thinly, and served atop a salad of mixed greens, halved tomato grapes, corn kernels, chopped celery or blanched broccoli and whatever else I might have on hand–all drizzled with homemade ranch dressing. It’s like one of those fabulous restaurant salads, only cheaper and better! A side of cornbread or a slice of your favorite quick bread makes the meal extra special.
This time around, since I love how the flavors of blue cheese and tomatoes compliment the steak, I devised a topping starring these two ingredients. Sometimes, you see blue cheese and butter combinations melting over a hot steak, but I like the idea of something a little lighter yet equally flavorful. Plus, this topping is incredible spilled over into your veggie, salad, or even potato sides.
For the Flank Steak:
- Flanks steaks, grass-fed if possible (number depending upon how many you are serving; plan for leftovers!)
- Montreal steak seasoning, preferably an all natural blend
- 1/4 cup olive oil
- 3/4 cup (a 6-ounce cup) plain Greek yogurt (I use Chobani non-fat for this dressing)
- 4 ounces blue cheese, crumbled (I often use gorgonzola)
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced (If I’m in a hurry I sometimes skip this)
- kosher or sea salt and freshly ground pepper (I use about a 1/2 teaspoon of sea salt and a few turns of the pepper grinder, but use how much you like)
- 2 tablespoons fresh chives (optional but provide great added flavor)
- buttermilk for thinning to desired consistency (can use regular milk or even water–I like approximately 3 tablespoons of buttermilk)
- a pint box of tomato grapes
- chopped chives or parsley, for garnish
When ready to serve, cut the amount of tomatoes you wish to use in halves or quarters. Then, toss the tomatoes with the dressing to coat and sprinkle with additional herbs, if desired. The remaining dressing will be perfect on a big dinner salad topped with leftover sliced steak for an easy dinner later in the week.