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Medium medium

Balsamic Marinated Flank Steak with Blue Cheese and Tomato Marmalade

By: Nicole 6 Comments
Posted: 08/23/12 Updated: 03/17/15

This post may contain affiliate links. Please read my disclosure policy.

While summer around here is wrapping up, grilling season is most definitely not. This could be a rumor but I’ve heard that we’re supposed to have incredibly warm weather lingering into November. Yep, that’s right you heard me right, NOVEMBER. That’s insane to me considering we’ve had an ice storm in October that shut down the whole city. To think that we might have 70’s or 80’s through November is mindboggling to me. I don’t mind it one bit though, because longer periods of warm weather brings us extra time to enjoy the outdoors and grill.

Although I don’t personally do the grilling in my household, I still love to reap the benefits of it. I prepare the meats and veggies to grill and Kevin does all the actual grilling. In this case I barely did anything to prepare; it’s actually almost embarrassing to admit how easy this is to put together. Just assemble the marinade, pour over the steak, let sit for a couple of hours, and then it’s good to go on the grill.

Now let’s talk about flank steak. Normally I’m a filet mignon type of girl, but recently for fiscal purposes I’ve been trying to buy cuts of meat that are little less expensive than the traditional beef tenderloin, strip, or ribeye. Flank steak is quite a bit tougher than the usual cut but it has a lot of flavor and if it you treat it kindly, it will reciprocate with tenderness and great flavor.

There are three key factors in creating a winning piece of flank or skirt steak. They are as follows; marinate for a significant period time, cook very quickly, and slice thinly against the grain. If you do all these things, I will guarantee you a delicious and tender steak.

*I previously had skirt steak here, but then realized that I actually used flank steak. So if you read the original post, that’s why it’s different now. You can definitely use skirt steak as well.

The marinade couldn’t be easier; balsamic vinegar, brown sugar, salt, and a liberal amount of your favorite steak seasoning. I use McCormick’s Montreal but you can use whatever brand you prefer. Marinate in a plastic zip lock bag or dish covered in plastic for at least two hours and up to five.

The balsamic steak with blue cheese is amazing on it’s own but I had a bunch of tomatoes and onions on hand so I thought that a chunky marmalade would go great with the balsamic vinegar and blue cheese. And oh boy did it. So delicious. This step is totally optional, if you feel like making it go ahead, if not, that’s ok too. You’ll need: tomatoes, onion, garlic, canola oil, tomato paste, sugar, lemon juice, white vinegar, salt, and red pepper flakes.

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.

This is what I mean when I say you need to cut against the grain. See all of the lines in the meat? That’s the grain so you want to cut against or across those lines otherwise the meat will be tough and chewy. Not appetizing. So a recap; against the grains=good; with the grains=bad.

Balsamic Marinated Flank Steak with Blue Cheese and Tomato Marmalade

Steak

1.5 lb Flank Steak

¼ cup balsamic vinegar

1 tablespoon brown sugar

1 tablespoon steak seasoning

1 tsp salt

½ cup gorgonzola cheese

Tomato Marmalade

Mix Vinegar, sugar, and steak seasoning in shallow baking dish or ziplock baggie.  Marinate steak for at least two hours and up to five hours.  Sprinkle with salt. Grill until internal temperature reaches 135 degrees for medium rare about five minutes on each side. Sprinkle blue cheese on steak last three minutes of cooking to melt.  Let rest for five minutes. Slice thinly against the grain. Serve with tomato marmalade.

Tomato Marmalade

Five roma tomatoes seeded cored and roughly chopped

2 teaspoons tomato paste

½ red onion sliced

1 garlic clove minced

2 tablesoons canola oil

1 ½ tablespoons lemon juice

1 tablespoon plus 2 tsp apple cider vinegar

2 tablespoons sugar

1 ½ teaspoons salt

Pinch of red pepper flakes (optional)

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.

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Elena says

    Posted on 8/24/12 at 4:31 am

    That looks awesome! I’m a filet mignon girl too, but have been grilling flank steak for a quick, cheap steak fix. What is the difference between the flank and skirt steaks? They seem similar. Also, where did you get your tube of tomato paste?

    Reply
    • Nicole says

      Posted on 8/24/12 at 3:49 pm

      There are very similar to eachother, they are just cut from different area of the cow. Flank steak is a little leaner than skirt steak so if you are watching your diet, I would definitely go with the flank. You can use either in this recipe, I actually usually use flank steak but there wasn’t any at the grocery store at the time. I’m going to go change the recipe to put either flank or skirt. The tomato paste is just from the regular grocery store. They usually have it next to the anchovy paste, I think where the olives and condiments are.

      Reply
    • Nicole says

      Posted on 8/24/12 at 3:52 pm

      And actually I just looked at my recipe and it looks like I did use Flank steak in this preperation. Oops! Changing that now. But still you could also use the skirt cut. I swear I don’t know where my mind is lately.

      Reply
  2. Janine says

    Posted on 1/12/14 at 6:03 pm

    How much tomato paste and parsley did you use for the marmalade? They aren’t listed on the ingredient list for the marmalade.

    Reply
    • Nicole says

      Posted on 1/13/14 at 2:39 am

      Recipe updated! Sorry about that, this was posted back in the early days of Cooking for Keeps. Glad you found it! Just two teaspoons and one tablespoon chopped parsley (mostly for color).

      Reply
  3. Michele says

    Posted on 4/24/19 at 11:32 pm

    Excellent !! Just made it tonight!! Very easy!!

    Reply

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