- 4
Ingredients
- 1 tablespoon salted butter, plus 1 stick slightly softened
- 1 shallot, minced
- 1 cup heavy cream
- 1/4 pound gorgonzola cheese,crumbled
- Kosher salt and freshly ground pepper
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 cup paprika
- 1/4 teaspoon onion powder
Preparation
Step 1
Melt 1 tablespoon 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.
Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Drizzle sauce over slice meat and serve.
Use remaining marinade for grilling side veggie, such as asparagus or zucchini