Why You’ll Love This Recipe
This recipe combines two powerful flavor elements—balsamic vinegar and blue cheese—for a steak that’s both tangy and indulgent. The balsamic marinade tenderizes the meat while infusing it with complex, slightly sweet flavor. The broiled blue cheese topping adds richness and texture. It’s a steakhouse-style dish you can easily make at home with minimal prep and incredible results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Flank steak
- Balsamic vinegar
- Olive oil
- Garlic, minced
- Dijon mustard
- Soy sauce
- Fresh rosemary or thyme (optional)
- Salt
- Black pepper
- Blue cheese, crumbled
- Panko breadcrumbs (optional, for added crust texture)
Directions
- In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, soy sauce, salt, pepper, and herbs if using.
- Place the flank steak in a resealable bag or shallow dish and pour in the marinade. Refrigerate for at least 2 hours, preferably overnight.
- Preheat grill or broiler to high heat. Remove steak from marinade and pat dry with paper towels.
- Grill or broil the steak for about 4–6 minutes per side, depending on thickness and desired doneness.
- Remove the steak and let it rest for 5 minutes.
- While steak is resting, mix crumbled blue cheese with optional panko for a crispier crust.
- Spread the cheese mixture evenly over the top of the steak.
- Place under the broiler for 1–2 minutes, just until the cheese is melted and slightly browned.
- Slice the steak thinly against the grain and serve immediately.
Servings and timing
Serves: 4–6
Prep time: 10 minutes
Marinate time: 2–12 hours
Cook time: 10–12 minutes
Total time: 2 hours 20 minutes (including marination)
Variations
- Different Cheese: Substitute gorgonzola, goat cheese, or feta for a different flavor profile.
- Herb Crust: Mix fresh chopped herbs like thyme or parsley into the blue cheese mixture.
- Filet or Ribeye: Use the same blue cheese crust on other cuts like filet mignon or ribeye.
- No Soy: Use coconut aminos or omit soy sauce for a soy-free version.
- Low Carb: Skip the breadcrumbs for a lower-carb option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the oven at 300°F (150°C) until just warmed through. Avoid microwaving, as it can affect the texture of the steak and cheese.
FAQs
How long should I marinate the steak?
Marinate for at least 2 hours, but overnight is best for maximum flavor and tenderness.
Can I use skirt steak instead of flank steak?
Yes, skirt steak is a great alternative and cooks in a similar way.
What if I don’t like blue cheese?
Try goat cheese, feta, or a sharp white cheddar as alternatives.
How do I know when the steak is done?
Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Should I rest the steak before slicing?
Yes, resting allows the juices to redistribute and keeps the steak tender.
Can I cook this indoors without a grill?
Yes, use a broiler or a grill pan on the stovetop for great results.
What sides go well with this dish?
Roasted vegetables, mashed potatoes, or a crisp salad all pair beautifully.
How do I get the cheese to brown without overcooking the steak?
Broil briefly on high heat and watch closely—1–2 minutes is enough.
Can I freeze the marinated steak?
Yes, freeze it in the marinade in a sealed bag for up to 2 months. Thaw before cooking.
Is this dish gluten-free?
It can be—just omit the soy sauce or use a gluten-free version, and skip the breadcrumbs.
Conclusion
Balsamic Marinated Flank Steak with Blue Cheese Crust is a flavor-packed dish that delivers gourmet-level satisfaction with surprisingly little effort. The tender, marinated meat and the creamy, tangy topping make every bite memorable. Whether you’re serving it for a special occasion or elevating your weeknight dinner, this recipe is guaranteed to impress.
PrintBalsamic Marinated Flank Steak with Blue Cheese Crust
Balsamic Marinated Flank Steak with Blue Cheese Crust is a bold and savory dish that features tender marinated steak topped with a rich, broiled blue cheese crust. It’s an easy yet impressive meal ideal for entertaining or an elevated weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 20 minutes (including marination)
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilled or Broiled
- Cuisine: American
Ingredients
- 1.5–2 lbs flank steak
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tsp fresh rosemary or thyme (optional)
- Salt and black pepper, to taste
- 1/2 cup blue cheese, crumbled
- 2 tbsp panko breadcrumbs (optional)
Instructions
In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, soy sauce, salt, pepper, and herbs if using.
- Place the flank steak in a resealable bag or shallow dish and pour in the marinade. Refrigerate for at least 2 hours or overnight.
- Preheat grill or broiler to high heat. Remove steak from marinade and pat dry.
- Grill or broil steak for 4–6 minutes per side, depending on thickness and desired doneness.
- Remove steak from heat and let it rest for 5 minutes.
- Mix blue cheese with optional panko breadcrumbs in a small bowl.
- Spread the cheese mixture over the top of the steak.
- Place under the broiler for 1–2 minutes, until the cheese is melted and lightly browned.
- Slice steak thinly against the grain and serve immediately.
Notes
- Marinate the steak overnight for the most flavor and tenderness.
- Use a meat thermometer to avoid overcooking—130°F for medium-rare.
- Skip the breadcrumbs for a low-carb or gluten-free version.
- Substitute blue cheese with feta, goat cheese, or gorgonzola if preferred.
- Resting the steak before slicing helps retain its juices.
Nutrition
- Serving Size: 1 portion (approx 6 oz steak with topping)
- Calories: 360
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
