In Minnesota, the grilling gods are not being kind. For the last 6 days we have seen nothing but rain. My beloved Weber grill sits lonely and drenched. Unlike gas grills, you can't use a charcoal grill in the rain because the charcoal gets wet.
I always grill my steaks over lump charcoal as the coals are a lot hotter than briquettes. I also toss in a chunk of mesquite...the smoke adds a magical taste to the beef. While grilled flank steak is delicious by itself, this gorgonzola sauce takes the meal to a whole new level.
Just a quick note about letting your meat rest before cutting it. The heat from the grill pulls the meat juices to the surface. If you were to cut the meat right away, all of the juices would run out. Resting the meat for 5 minutes serves 2 purposes. First, and most importantly, it allows the meat juices to be redistributed evenly throughout the meat. Second, the meat will continue to cook for a few minutes after being removed from the grill and then stabilize in temperature.
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound of crumbled gorgonzola cheese
Kosher salt and freshly ground pepper
1 flank steak
- Prepare your grill for direct cooking over high heat.
- Make the sauce: Melt butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
- Season steak with salt and pepper. For medium rare, grill the steak for 5 minutes per side. Remove steak, tent it with foil and let it rest for 5 minutes.
- Slice meat across the grain and then serve with the gorgonzola sauce.
Wine pairing: If it's steak and gorgonzola, it's gotta be a big and hearty Cabernet Sauvignon. If you have the opportunity, reach for a Raymond.