Balsamic Marinated Flank Steak with Blue Cheese Crust
A flavorful, satisfying meal featuring tender flank steak marinated in balsamic vinegar, topped with creamy blue cheese and crispy panko, perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the steak
- 1.5–2 lbs flank steak A juicy and tender cut, perfect for absorbing the flavorful marinade.
- 1/2 cup olive oil Provides a silky mouthfeel and binds all the marinade ingredients together.
- 1/2 cup balsamic vinegar This aromatic vinegar gives the dish its signature tangy flavor.
- 2 tbsp brown sugar Adds a subtle sweetness that balances the acidity of the vinegar.
- 2 green onions roughly chopped Fresh and vibrant, they bring a pop of color and flavor.
- 1/2 tsp salt Enhances all the delicious flavors in the recipe.
- 1/2 tsp cracked black pepper Adds a touch of spice that complements the meat beautifully.
For the topping
- 1 cup crumbled blue cheese Creamy and tangy, adding an indulgent richness to the dish.
- 2 tbsp panko bread crumbs Their light, crispy texture offers a delightful contrast to the steak.
- 1/2 tbsp butter Brings a rich flavor that enhances the overall dish.
Instructions
Make the Marinade
- In a medium-sized dish, whisk together the olive oil, balsamic vinegar, salt, pepper, chopped green onions, and brown sugar.
Marinate the Steak
- Lightly score one side of the flank steak in 1-inch sections. Place the steak into the marinade, ensuring it’s well-coated.
- Allow it to marinate for 30–45 minutes, turning the steak halfway through.
- Spoon some marinade into the scored cuts to ensure maximum flavor absorption.
Broil the Steak
- Preheat your broiler to high. Lay the marinated steak (scored side facing up) on a broiler pan.
- Broil it for about 3 minutes on each side.
Add the Crust
- While the steak is broiling, mix the melted butter with the panko bread crumbs in a small bowl.
- Once the steak is done, press the crumbled blue cheese into the scored cuts, then sprinkle the buttery breadcrumb mixture on top.
- Broil for another 5 minutes or until the topping is golden brown and crispy.
Rest and Serve
- After broiling, let the steak rest for 10–15 minutes to allow the juices to redistribute.
- Slice the steak thinly against the grain and serve it warm.
Notes
For an extra layer of flavor, consider adding minced garlic or fresh herbs like rosemary to the marinade. Letting the steak rest is crucial to prevent the juices from running out when slicing.