READY IN
32 mins

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Flank Steak With Cabrales Cheese Recipe

Flank Steak With Cabrales Cheese

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Steak and blue cheese are a popular combination, and this delicious Flank Steak With Cabrales Cheese recipe features juicy flank steak topped with Spain's famous Cabrales blue cheese. Simple to make, beautiful to serve, and mouth-wateringly delicious! Everything works so well on this dish - the combination of the meat, with the sharp cheese, and a slightly sweet dressing with orange and sherry vinegar - what a great combination!

      Preparation Time: 20 Minutes + waiting

      Cooking Time: 12 Minutes

Ingredients for Flank Steak With Cabrales Cheese

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2¼ lb
whole flank steak
4 oz
Cabrales cheese (or Roquefort or Gorgonzola)
FOR THE DRY RUB
1 teaspoon
freshly ground black pepper
1 teaspoon
cumin
1 teaspoon
paprika
1 teaspoon
salt
FOR THE DRESSING
2 cloves
garlic
¼ pint
olive oil
1
orange
4 tablespoons
sherry vinegar
  pinch
salt
 
freshly ground black pepper
 
cayenne
 
fresh parsley

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Flank Steak With Cabrales Cheese

  1. This recipe uses a whole flank steak (about 2lb or 1kg in weight). Flank has a thick end and a thinner end which, as you'll find out, is going to prove quite useful. Trim off any surplus fat, mix the pepper, cumin, paprika and salt together, stir and sprinkle evenly over both sides of the meat. Then refrigerate the flank until needed.
  2. Though the recipe calls for Cabrales, Spain's famous blue cheese, it's right up there with Roquefort and Gorgonzola so you can use either of those if you can't get Cabrales. Place the cheese in the freezer for a little while so it's easier to handle later.
  3. To make the dressing, peel and thinly slice the garlic. Place in a pan with the olive oil over a medium heat until the garlic starts to bubble. Remove from the heat and allow this to sit until it reaches room temperature in order to infuse the oil with all that garlic flavour (yes, okay, you can use ready-made garlic olive oil if you want, but your own is much better!)
  4. Zest the orange and squeeze the juice. Mix with the sherry vinegar, and add a pinch of salt. When cool, add the garlic and oil and whisk together.
  5. Grill the flank steak. If you can BBQ it over charcoal, all the better but you can do it indoors on a grill pan, a regular frying pan, or a broiler. Grill for about 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
  6. Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminium foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
  7. Whisk the dressing one more time, and it will thicken up. Add a few grinds of pepper, and a pinch of cayenne. After the meat has rested, there will some nice meat juices that you should pour into the sauce too. Give that a quick whisk.
  8. Here's the bit about a flank having a thick end and a thinner end. The thin end gives you nice medium-well pieces - some people like that. And, from the thicker, fat end, you're going to get beautiful medium to medium-rare slices. Cut very thin slices, against the grain, and at a slight diagonal so that the slices are wide, and arrange them on a plate.
  9. Take the Cabrales cheese out of the freezer. Crumble it over the top of the meat. Top with some beautiful fresh parsley, and then some of the dressing (about 3-4 tablespoons for half the meat). (The dressing also provides thin slices of toasted garlic on top of the meat). Serve immediately.

 
Graham GRAHAM'S HOT TIP:
Never mind using stop watches and thermometers, the best way to tell if the meat is cooked is the finger test
 
GRAHAM'S WINE RECOMMENDATION: GrahamA Cabernet Sauvignon like Chateau d'Og. A global classic, Cabernet Sauvignon tends to be medium or full bodied and is a great match to hearty dishes such as lamb and beef, and more complex poultry dishes.
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Reviews of Flank Steak With Cabrales Cheese

Rating 4 out of 5 - Many cooks will make this recipe again July 22 2014
Wow! What a great dish! I made this tonight -- couldn't find Cabrales cheese, so I just used a generic blue cheese that I found at the supermarket. Absolutely incredible, and a beautiful evening to grill. The left-over meat and dressing will go great on a salad.
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again December 20 2012
So... Sunday night, I made this dish for a dinner date with that special someone and I have to say this put some MAJOR POINTS in my bag! He never had my 'best cooking' before and it blew him out of the pond. It was delicious and oh so easy!!! and I didn't alter one thing (something I am known to do). I can't wait to cook another dish of yours for our next date.
(3 reviews)
 

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