Grilled Flank Steak with Gorgonzola Cream Sauce

While I usually don’t make a lot of steak sauces I get an urge to make one once in a while. This is a really strong sauce so a little goes a long way. I meant to cut the recipe in half since it was for the 2 of us, but I started making it until I got to the Gorgonzola and remembered I didn’t have the full amount. It didn’t matter. It’s a strong cheese and you couldn’t tell. If anything it probably wasn’t as thick as it should have been, but it was still tasty.

Grilled Flank Steak with Gorgonzola Cream Sauce

(Adapted from KitchMe)

 

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1 1⁄2 lb flank steak

1 salt

1 Gorgonzola cream sauce, recipe follows

1 tbsp butter

1 shallot, minced

1 cup heavy cream

1⁄4 lb gorgonzola cheese

1 black pepper

1 black pepper, freshly ground

 

Heat a grill pan to medium heat.

 

Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.

 

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.

Heat a medium size saucepan over medium heat. Add butter to melt. Sauté shallots until tender.

 

 

 

Add the heavy cream and let reduce by half.

 

 

 

Turn heat to low, add the Gorgonzola and stir until it melts.

 

 

Season, to taste, with salt and pepper.