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Blue Cheese and Caramelized Onion-Stuffed Flank Steak


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  • 1 tablespoon butter
  • 1 large sweet onion, halved and thinty sliced
  • 1 teaspoon snipped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 to 1 1/2 -pound beef flank steak
  • 1/2 cup crumbled blue cheese (2 ounces)
  • Salt and ground black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons crumbled blue cheese
  • 1/8 teaspoon cayenne Pepper



Step 1

In a large skillet melt butter over medium heat. Add
onion, thyme, the 1/4 teaspoon sa1t, and the 1/4 teaspoon black pepper; cook, covered, for 13 to 15 minutes or
untill onion is tender, stirring occasionally. Uncover;
cook for 4 to 6 minutes more or until onion is golden,
stirring occasionally.

Trim fat from steak. Cut a pocket in the steak by
using a long sharp knife to cut horizontally through
the steak to, but not through, the opposite side.
spoon caramelized onion and the 1/2 cup blue cheese
into the pocket. Secure opening wilh wooden
toothpicks.* Sprinkle outside of steak with additional
salt and black pepper.

For a charcoal gri11, gril1 steak on the rack of an
uncovered gri11 directly over medium coals for 17 to
21 mininutes for medium (16o’F), turning once halfway
through gri1ling. (For a gas grill, preheat gri1l. Reduce heat to medium. Place steak on gril1 rack over heat.
cover and gri11 as directed.)

Remove steak. Cover with foil; 1et stand for
10 minutes. In a sma1l bow1 stir together mayonnaise,
sour cream, the 2 tablespoons blue cheese, and
cayenne pepper. Remove toothpicks. Slice steak
across the grain. Serve with blue cheese sauce.

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