Ingredients
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1 1/2-2 lbs flank steaks
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1/4 cup Worcestershire sauce
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1 teaspoon fresh coarse ground black pepper
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2 tablespoons minced garlic
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1/4 cup olive oil
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1/3 cup blue cheese, crumbled
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3 tablespoons salted butter, room temp
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1 tablespoon prepared horseradish
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1 tablespoon chopped fresh basil
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2 teaspoons kosher salt
Instructions
- Trip steak of any excess fat or silver skin.
- Place steak in large zip lock bag.
- Combine marinade ingredients and pour over steak.
- Close bag& press out any air.
- Move steak around in the bag to marinate.
- Refrigerate over night, or at least six hours.
- Mix schmear ingredients in a small bowl until smooth.
- Refrigerate schmear.
- Bring schmear to room temperature one hour before serving.
- Prior to cooking, remove steak from marinade& drain well.
- Grill steak over HOT fire, about 5 minutes a side for rare.
- Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
- Spread schmear over steak.
- Let rest 10 minutes before serving.
- Thinly slice at an angle across the grain.
- Spoon sauce& juices back over meat when serving.