Flank Steak with Roquefort Butter
We first made this a year ago when we were celebrating some exciting news this week...my husband was officially board certified! We had this flank steak along with twice baked potatoes, a salad, a Christmas cake, and some yummy prosecco and cabernet. This steak was DELICIOUS and so easy! The only thing it marinates in is the French dressing, and it could not be more delicious. The Roquefort butter just takes it over the top! Such a special dinner that's easy to prepare and easy to polish off ;)
Recipe from my dear friend, Jessica Himebauch
One flank steak, tenderized with a fork
French dressing (I use wishbone, do they have that here?)
One cube butter, at room temperature
3 oz Roquefort cheese
One bunch green onions, diced
2 tablespoons dry sherry or whatever wine you have on hand
Marinate steak in dressing in a ziplock bag all day or overnight. My mom use to use plastic trash bags (unscented of course).
Mix butter, Roquefort cheese, green onions and sherry. Let stand at room temp.
Remove excess dressing from steak then grill to desired doneness. Let steak rest then slice thinly. Spread Roquefort butter over flank steak after sliced so it melts.
SERVE WITH: FROM JESSICA: oven roasted potatoes (I like fingerling) and a big green salad. I toss the potatoes with salt, pepper, olive oil, and diced sage in a ziploc bag then roast at a high temperature until done.