Ingredients
- Steak
- 1.5 1.5 1.5 lb Flank Steak
- 1/4 1/4 1/4 cup balsamic vinegar
- 1 1 1 tablespoon brown sugar
- 1 1 1 tablespoon steak seasoning
- 1 1 1 tsp salt
- 1/2 1/2 1/2 cup gorgonzola cheese
- Tomato Marmalade
- Tomato Marmalade
- Five Five roma tomatoes seeded cored and roughly chopped
- 2 2 2 teaspoons tomato paste
- 1/2 1/2 1/2 red onion sliced
- 1 1 1 garlic clove minced
- 2 2 2 tablesoons canola oil
- 1 1/2 1 1/2 1/2 tablespoons lemon juice
- 1 1 2 tablespoon plus 2 tsp apple cider vinegar
- 2 2 2 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- Pinch Pinch of red pepper flakes (optional)
Preparation
Step 1
Start to sauté chopped tomatoes, sliced onions, and garlic in canola oil about five minutes or until they start to cook down; add the rest of the ingredients. Cook on low to medium heat about 20 minutes until a chunky marmalade consistency is reached. You may need to add a little bit of water to keep from burning.
Sprinkle in a little bit of chopped flat leaf parsley.
This is gorgonzola but any kind of creamy blue cheese will go with it fabulously.
Grill about five mintues per side until medium rare, if it makes you nervous use an instant read thermometor, it should register 135 degrees for medium rare.
Let rest at least five minutes! The juices will re-distribute into the steak making for an extra moist and juicy bite.
marmalade:
Sauté tomatoes, tomato paste, onions, and garlic in bacon grease and canola oil five minutes. Add remaining ingredients and cook on medium low heat for about 20 minutes until marmalade consistency is reached.