Balsamic Marinated Flank Steak with Blue Cheese Crust Recipe

Introduction

This recipe for the best balsamic flank steak with blue cheese crust is a guaranteed showstopper. The savory, tangy marinade tenderizes the beef, while the rich, melted cheese topping creates an unforgettable crust. It’s surprisingly simple to prepare for a weeknight yet elegant enough for a special dinner. For another impressive appetizer featuring a nutty crust and sweet glaze, try the Pistachio-Crusted Brie Bites with Raspberry Honey Glaze Recipe.

Ingredients

This Balsamic Marinated Flank Steak with Blue Cheese Crust combines a sweet, tangy marinade with a rich, savory crust for a truly unforgettable main course.

• 1.5 – 2 lbs flank steak
• ½ cup olive oil
• ½ cup balsamic vinegar
• ½ teaspoon salt
• ½ teaspoon fresh cracked black pepper
• 2 green onions, roughly chopped
• 2 tablespoons brown sugar
• 1 cup blue cheese, crumbled (Gorgonzola or Stilton work well)
• 2 tablespoons panko bread crumbs
• ½ tablespoon butter

Timing

Prep Time	15 minutes (plus 2-24 hours marinating)
Cook Time	15 minutes
Total Time	30 minutes active time

Context: This Balsamic Marinated Flank Steak with Blue Cheese Crust recipe has a streamlined active prep time, making it about 25% faster to get on the table than many similar marinated steak recipes.

Step-by-Step Instructions

Step 1 — Prepare the Balsamic Marinade

In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 3 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. This acidic marinade will tenderize the flank steak and infuse it with deep flavor.

Step 2 — Marinate the Steak

Place a 1.5 to 2-pound flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight. Turn the steak once or twice during marinating for even flavor distribution.

Step 3 — Prepare the Blue Cheese Crust

While the steak marinates, make the crust. In a small bowl, combine 4 ounces crumbled blue cheese, 1/4 cup panko breadcrumbs, 2 tablespoons softened butter, and 1 tablespoon chopped fresh parsley. Mix until it forms a cohesive paste. Chill until ready to use.

Step 4 — Bring Steak to Room Temperature & Preheat

Remove the marinated flank steak from the refrigerator 30 minutes before cooking. Pat it very dry with paper towels; this is crucial for achieving a good sear. Preheat your oven to 400°F (200°C) and place a cast-iron or oven-safe skillet inside to heat up.

Step 5 — Sear the Steak

Carefully remove the hot skillet from the oven and place it over high heat on the stovetop. Add a tablespoon of oil. Sear the flank steak for 3-4 minutes per side until a deep brown crust forms. For medium-rare, aim for an internal temperature of 125-130°F (52-54°C) after searing.

Step 6 — Apply the Crust and Finish in the Oven

Remove the skillet from the heat. Spread the blue cheese mixture evenly over the top of the seared steak. Transfer the skillet to the preheated oven. Roast for 5-8 minutes, or just until the cheese is melted and bubbly and the steak reaches your desired doneness (135°F for medium-rare).

Step 7 — Rest and Slice Against the Grain

Transfer the cooked Balsamic Marinated Flank Steak with Blue Cheese Crust to a cutting board. Tent loosely with foil and let it rest for 10 full minutes. This allows the juices to redistribute. Use a sharp knife to slice the steak thinly across the grain for maximum tenderness.

Nutritional Information

Calories	Approx. 420
Protein	38g
Carbohydrates	6g
Fat	26g
Fiber	0.5g
Sodium	580mg

Note: Estimates are per serving for this Balsamic Marinated Flank Steak with Blue Cheese Crust, based on typical ingredients and serving size. Actual values can vary.

Healthier Alternatives

This Balsamic Marinated Flank Steak with Blue Cheese Crust is wonderfully adaptable. Here are practical ingredient swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap (Chicken or Portobello) — Use boneless, skinless chicken thighs or large portobello mushroom caps. They absorb the balsamic marinade beautifully, though cooking times will vary.
• Lower-Carb Crust — Replace breadcrumbs with a mix of finely chopped nuts (like walnuts or pecans) and grated Parmesan for a rich, crunchy topping with fewer carbs.
• Dairy-Free Blue Cheese — Opt for a high-quality vegan blue cheese alternative or use a sprinkle of nutritional yeast with smoked paprika for a savory, umami crust.
• Gluten-Free Option — Ensure your balsamic vinegar is gluten-free and use certified gluten-free breadcrumbs or rolled oats in the crust mixture.
• Low-Sodium Version — Use a low-sodium tamari or coconut aminos in the marinade and select a low-sodium blue cheese, adjusting other seasonings to boost flavor.
• Lighter Marinade — Reduce the oil in the marinade by half and add a splash of orange juice or beef broth to keep the steak moist and tender.
• Herb-Forward Crust — For a lighter taste, omit the blue cheese and make a crust with fresh herbs (parsley, thyme), lemon zest, and a small amount of olive oil.

Serving Suggestions

• For a classic steakhouse plate, serve your Balsamic Marinated Flank Steak with Blue Cheese Crust alongside a mound of creamy mashed potatoes and roasted asparagus or garlicky green beans.
• Transform leftovers into a stunning salad by slicing the steak thin over a bed of peppery arugula, adding toasted walnuts, and drizzling with a simple balsamic vinaigrette.
• This dish is perfect for a summer grill-out. Pair it with grilled corn on the cob, a tangy coleslaw, and crusty bread to soak up the flavorful juices.
• For an elegant dinner party, plate the sliced steak on a warm platter, garnish with fresh thyme, and serve with a side of crispy roasted fingerling potatoes and a bold red wine reduction.
• Create hearty steak sandwiches by piling thinly sliced steak on a toasted ciabatta roll with caramelized onions and a smear of horseradish mayo.
• Make it a complete, low-carb meal by serving the flank steak over a cauliflower mash with a side of sautéed mushrooms and spinach.

To let the rich flavors shine, slice the steak against the grain at a sharp angle and fan the pieces on the plate. The contrast of the savory blue cheese crust against the sweet-tart balsamic marinade makes this a versatile centerpiece for everything from casual family dinners to impressive entertaining.

Common Mistakes to Avoid

• Mistake: Using a cheap, overly acidic balsamic vinegar that can make the meat taste harsh. Fix: Opt for a quality, aged balsamic vinegar with a sweeter, more complex flavor to create a balanced marinade.
• Mistake: Marinating for too long, which can break down the flank steak’s texture into mush. Fix: Limit marinating time to 2–4 hours; the acid in the balsamic vinegar works quickly on this thin cut.
• Mistake: Not scoring the flank steak before marinating. Fix: Lightly score the surface in a crosshatch pattern to help the marinade penetrate deeper and ensure more even flavor.
• Mistake: Applying the blue cheese crust before the steak has properly seared. Fix: Sear the steak first to develop a flavorful crust, then add the cheese mixture for the final minutes of cooking to just melt and brown.
• Mistake: Using pre-crumbled blue cheese, which often contains anti-caking agents that prevent proper melting. Fix: Crumble a high-quality block of blue cheese yourself for a creamier, more cohesive crust.
• Mistake: Slicing the cooked steak immediately, causing all the precious juices to run out. Fix: Always let your Balsamic Marinated Flank Steak rest for at least 10 minutes before slicing against the grain.
• Mistake: Overcooking the lean flank steak, making it tough and chewy. Fix: Use a meat thermometer and pull the steak at 130–135°F (medium-rare) for the most tender result.
• Mistake: Adding the blue cheese crust too thickly, creating a heavy, overpowering layer. Fix: Apply a light, even layer of the cheese mixture; it should complement the steak, not smother it.

Storing Tips

• Fridge: Store leftover Balsamic Marinated Flank Steak with Blue Cheese Crust in an airtight container in the refrigerator for up to 3-4 days. Ensure the steak has cooled to room temperature before sealing and refrigerating.
• Freezer: For longer storage, wrap the cooked and cooled steak tightly in plastic wrap and then aluminum foil, or place it in a heavy-duty freezer bag. It can be frozen for up to 2-3 months. For best quality, freeze the steak before adding the blue cheese crust, which is best added fresh after reheating.
• Reheat: To preserve tenderness, reheat slices gently. For the oven, place steak on a baking sheet, cover with foil, and warm at 275°F until heated through to an internal temperature of 165°F. For the stovetop, use a low-heat skillet with a splash of broth or water to prevent drying out. The microwave can be used on a low-power setting but may soften the crust.

Always use a food thermometer to ensure reheated steak reaches the safe internal temperature of 165°F. For the best texture, allow the steak to rest for a few minutes after reheating before serving.

Conclusion

This Balsamic Marinated Flank Steak with Blue Cheese Crust is a show-stopping main course that’s surprisingly simple to prepare. The bold flavors are sure to impress at any dinner. We hope you love it! Give it a try and let us know what you think in the comments below. For another elegant side, consider our Caramelized Brussels Sprouts Christmas Skewers Recipe.

Print

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute skirt steak or hanger steak for the flank steak. The key is to use a thin, flavorful cut that cooks quickly and absorbs the balsamic marinade well. The Balsamic Marinated Flank Steak with Blue Cheese Crust will still be delicious with these alternatives.

What’s the best way to get a good crust on the steak?

Pat the marinated steak completely dry before searing it in a very hot pan or on a preheated grill. This ensures a proper sear. For the blue cheese crust, press the cheese mixture firmly onto the steak after flipping and use high heat to melt and lightly brown it.

How long should I let the steak rest before slicing?

Let your Balsamic Marinated Flank Steak with Blue Cheese Crust rest for about 10 minutes after cooking. This allows the juices to redistribute, resulting in a more tender and juicy steak. Always slice it thinly against the grain for the best texture.