Flank Steak with Blue Cheese and Herbs

Got a carnivorous craving? If you’re like me who tries to limit red meat intake but enjoys a great steak now and then, try this steak topper and enjoy the delicious taste of going to a fancy Steak House right from your own kitchen.

This is a great date night meal on a budget too.

Yield: 2 servings

Flank Steak with Blue Cheese and Herb Topping



½ – ¾ lb. beef flank steak
5-6 oz. mushrooms
¼ of an onion
1 oz. blue cheese crumbles
1 sprig of fresh thyme
1 sprigs of fresh rosemary
olive oil
salt and pepper to taste.


Topper IngredientsScore the steak on both sides against the grain. Salt and pepper steak and set aside for 15-30 minutes.

Slice the mushrooms and peel and slice the 1/4  onion. Remove leaves herbs and roughly chop.

Add 2 teaspoons of olive oil to a griddle and heat on medium high heat until hot.

Add steak and cook until desired doneness (approximately 3-5 minute per side)

Remove steak from griddle and place on a platter (or cut in half and place on two plates if you prefer). Cover to keep warm but allow to rest.

Add remaining ingredients (all but blue cheese) to griddle and cook for 1-3 minutes or until mushrooms are wilted and have shrunk slightly. Add the blue cheese and stir lightly until cheese melts.

Remove pan from heat. Scoop up the topping mix and place in the center of the steak(s). Garnish with additional sprig of rosemary if desired.  Enjoy!

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