Posts tagged ‘steak’

September 13, 2011

Food: Flank Steak with Worchestershire mushroom sauce.

Grilled Flank steak may have become my quick go to grill item this summer. You can impart so much flavor into this steak its unreal.

Plus mushroom happen to one of the easiest ingredients to make a sauce with. Their rich earthy flavors lend a great starting place to build flavor in a sauce- and pairing it with grilled steak makes a well balanced dish.

Grilled potatoes and garden tomato and cucumber salad with feta are the perfect sides!

Oh the end of summer meals, how I love you. Wait, summer is already over, so I guess this is a Fall outside meal. Where does the time go….

Flank Steak with Worchestershire mushroom sauce


  • 1 flank steak
  • 2 heaping teaspoons freshly ground black pepper

Mushroom Sauce –

  • 1 tablespoon butter
  • 8 oz mushrooms, slices
  • sprinkle of Kosher salt
  • 1 teaspoon cornstarch
  • a splash of Brandy
  • 1/2 teaspoon dried thyme
  • 1 cup chicken stock, divided and warmed
  • 2 tablespoons worchestershire sauce


Preheat grill to high heat.

1. Liberally add black pepper to both sides of the steak. Pat lightly with fingers, cover and refrigerate.

2. In a small saucepan, melt butter on medium high heat. Add mushroom slices and a sprinkle of salt, saute for 8-10 minutes, stirring occasionally. Sprinkle cornstarch, stir to coat mushrooms. Add Brandy and thyme, stir constantly until evaporated. Add 1/2 to 3/4 cup of warmed chicken stock and worchestershire sauce. Stir to combine and bring up to rapid simmer. Once thick and some of the liquid has evaporated, add remaining warm chicken stock to pan. Turn heat down to a slow/low simmer.

3. Grill steak for 4 (ish) minutes on each side, depending on thickness of steak and preferred internal temperature. Let sit for 8-10 minutes before slicing. Slice on a bias against the grain. Serve a few spoonfuls of mushroom sauce on top.


September 8, 2011

Food: Gorgonzola and Buttermilk Steak Sandwiches.

There is a new show on the food network called the Sandwich King. I’ve only watched one episode. I’m not sure about it yet, but I must say he gave me the inspiration for this sandwich.

Steak and gorgonzola cheese are like peas and carrots. They go well together. Adding the sweetness and texture from carmelized onions and crunchy bread makes a perfect end of summer outside dinner.

Check out that piece of gorgonzola on the end.

The gorgonzola, buttermilk, mayo and yogurt blend well together. It isn’t really a sauce; I’m not sure what to call it. It has enough stability to stay on the bread and not drip down your face. The bread absorbs just enough of it while the golden nuggets of gorgonzola crumbs melt in your mouth along with the juicy steak.

Toasting the bread added a much needed crunch. Plus the color and grilling bread is always good.

Gorgonzola and Buttermilk Steak Sandwiches



  • 2 flat iron steaks
  • salt and pepper, to taste
  • 1 large white/yellow onion, sliced
  • 1/2 – 3/4 cup crumbled gorgonzola cheese
  • 1/4 cup mayo
  • 1/4 buttermilk
  • 1/4 plain yogurt
  • 1/2 teaspoon fresh thyme
  • 4 large bread rolls, sliced


Heat grill to medium high heat.

1. Salt and pepper the steaks liberally. Let stand a room temperature until the grill has reached the desired temperature.

2. Add sliced onion to a small non stick pan over medium/low heat. Drizzle oil or add a tablespoon of butter to the pan. Let caramelize for 10-12 minutes. They will be browned, but not burnt.

3. To make the gorgonzola and buttermilk sauce, combine all ingredients. Taste and add salt and pepper.

4. Grill steak to desired temperature – I recommend medium rare. Let sit before you slice thinly. While steaks are resting, add bread rolls to grill to toast slightly.

5. To assemble sandwiches, spread gorgonzola sauce over toasted rolls, then add sliced steak and top with carmelized onions.


August 17, 2011

Food: Gorgonzola Steak Salad.

This packs a big punch. A big punch of flavor. I absolutely love salads for dinner – they are so filling, especially with some nicely grilled steak on top.

The steak may be the highlight of this salad but I can’t forget the gorgonzola. It is so creamy and rich in flavor. What a great thing to go along with simply grilled steak.

It melts a little too…which is never a bad thing.

And what is not to love on a hot summer’s evening?

I was a little hesitant that Mr. A wouldn’t have enough to eat or even worse wouldn’t even put a fork in it. Get it?

Anyway, he ate the entire thing. Clean plate club. I was happy and so was he. Cheesy, I know.

Gorgonzola Steak Salad

please note that I usually don’t measure ingredients for salads, since each one is personally made – so the list below is more of a guide.


  • Flat Iron Steak, room temperature, sprinkled with a generous amount of Kosher salt and black pepper
  • Mixed Greens
  • Almonds
  • dried Cranberries
  • Gorgonzola Cheese
  • Garlic Balsamic Salad Dressing


1. Heat grill to 375 – 400 degrees. Meanwhile, gather up your ingredients.

2. Grill steak to desired temperature. Remember ‘carry over cooking’ happens after the meat is removed from the grill – it continues to cook. Let rest for at least 5 minutes before slicing into. While you are waiting for the steak, assemble salad. Mixed greens, almonds, cranberries and gorgonzola cheese.

3. Place a few slices of steak on top and drizzle with salad dressing.


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