Bold, savory, and irresistibly rich, this Marinated Flank Steak with a Blue Cheese Schmear is a show-stopping dish that balances robust flavors with a creamy finish. The flank steak is soaked in a garlicky, herb-infused marinade that tenderizes the meat and infuses it with deep umami flavor. After being grilled or seared to a perfect medium-rare, the steak is sliced thinly across the grain for maximum tenderness.
The dish is elevated with a luxurious schmear of whipped blue cheese — a creamy, tangy spread made by blending crumbled blue cheese with cream cheese, lemon zest, and a touch of garlic. Smoothed across the plate or dolloped over each slice, the schmear melts slightly on the warm steak, creating a decadent, steakhouse-worthy experience. Perfect for a dinner party centerpiece or an indulgent weeknight treat. Serve with roasted potatoes, grilled vegetables, or crusty bread to soak up every bite.
Marinated Flank Steak with Blue Cheese Schmear
Choose a flank steak with a consistent thickness for even cooking. Trim off any excess fat, and lightly score the underside of the steak across the grain a few times to help the marinade penetrate better.
In a shallow dish or a large zip-top bag, mix together 1 tablespoon of olive oil, Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, shallot, dried oregano, and 1/2 teaspoon of black pepper. Add the flank steak, making sure it's completely coated. Seal it up and refrigerate for at least 4 hours, or up to overnight for the best flavor and tenderness.
About an hour before cooking the flank steak, in a small bowl, combine the crumbled blue cheese, softened cream cheese, milk (or half-and-half), garlic powder, lemon zest, and 1/8 tsp black pepper. Use a fork or a small whisk to mash and mix until mostly smooth and creamy. If too thick, add another teaspoon of milk. Taste and add a tiny pinch of salt if desired, though the blue cheese is usually salty enough. If making a day ahead, cover and refrigerate until an hour before serving.
Remove the flank steak from the refigerator about 30 minutes before cooking to allow it to reach room temperature.
If searing, add the remaining tablespoon of olive oil to a heavy-bottomed large skillet or cast iron pan. Get it sreaming hot, and then sear the flank steak on each side for approx. 4-6 minutes per side. Remove from the skillet, tent, and allow to rest for 10 minutes.
If broiling, set the oven rack high, and broil the flank steak on each side for 4-6 minutes, turning once. Tent, and allow to rest for 10 minutes.
Slice the flank steak thinly against the grain, and serve hot with either a dollop of the blue cheese schmear, or spread it evenly across the top of the thinly sliced steak. Sprinkle with chopped parsley and drizzle any residual pan drippings over the sliced steak.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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