Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa
Ingredients
For the Flank Steak
- 1 (2 - 2½ lb) flank steak, grass-fed if possible
- Montreal steak seasoning
For the Greeked-Out Gorgonzola and Tomato Salsa
- ¼ cup olive oil
- ¾ cup plain Greek yogurt (I like to use whole or 2%)
- 4 ounces blue cheese, crumbled (I often use gorgonzola, but any basic blue is fine)
- 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 ½ teaspoon of sea salt and a few turns of the pepper grinder, but season to taste)
- 2 tablespoons fresh chives
- Buttermilk for thinning to desired consistency (in a pinch, use regular milk or even water – I use approximately 3 tablespoons of buttermilk)
- 1 pint (2 cups) of grape or cherry tomatoes
- Garnish: chopped chives or parsley
Instructions
For the Flank Steak
- Allow the steak to sit at room temperature for about 30 minutes. Preheat the grill to high heat about 15 minutes before you are ready to start grilling.
- Just before grilling, pat the steak dry and sprinkle seasoning over both sides of the steak. (Within a few minutes, the salt in the seasoning will draw out moisture, making it more difficult to get a good sear.) Over high heat, grill the flank steak, covered, for about 5 minutes. Flip and cook, covered, for about 3-4 minutes more for medium rare. (Tip: Look for an internal temperature of 130℉–135℉ when taken with a quick-read thermometer.) Precise time will depend on the thickness of the steak. Flank steak will be more tender when cooked to medium rare.
- Allow the steak to rest for five minutes before slicing to allow the juices to redistribute. Then, slice thinly across the grain. Spoon the Greeked-Out Gorgonzola and Tomato Salsa over the top.
For the Greeked-Out Gorgonzola and Tomato Salsa
- In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. Stir in the blue cheese and chives, then add a little buttermilk to reach your desired consistency. (Tip: It’s a good idea to keep the dressing on the thick side, as the juice from the tomatoes will thin it slightly. You can thin more for use as a salad dressing, if you like.) For best flavor, cover and refrigerate at least 1 hour before serving.
- When ready to serve, cut the tomatoes in halves or quarters. Then, toss the tomatoes with dressing to coat and sprinkle with additional herbs, if desired. Any leftover dressing will be perfect on a big dinner salad topped with leftover sliced steak for an easy dinner later in the week.
Notes
To make use of ingredients you may have on hand, this Classic Blue Cheese Dressing could be used in place of the Greek-Out Gorgonzola. They are both delicious!
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