Here’s a meal that was definitely not a dud. It was really delicious and fun because it pushed WH and me out of our comfort zones with ingredients and flavors. I found this recipe in the new Food Network Magazine. My mom got a subscription and the first issue I saw was really great. I want my own subscription now!
The recipe comes from Pat & Gina Nelly of Down Home witht he Neelys. I have watched their show but never tried any of their food. This dish caught my eye because after making the recipe I’ll share below, there is a second recipe using your leftovers. It’s called Southern-Style Sushi and literally uses only things you made in the original recipe except for rice. So basically when you get ready for your next meal, just make rice and assemble the ingredients you already cooked.
I planned to make the second part, but our schedules got busy and I wasn’t able to make it soon enough. We did enjoy the flank steak though. I’ve never had gorgonzola and rarely eat asapagus, but wow was it all delicious! WH enjoyed it too and I think we might make this one again.
Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus
Serves 2 (with leftovers)
- 1/2 Tbsp. slated butter, plus
- 1/2 stick slightly softened
- 1/2 shallot
- 1/2 c. heavy cream
- 1/8 lb. gorgonzola cheese, crumbled
- 3/4 lb. flank steak
- 1 Tbsp. olive oil
- 1/2 Tbsp. sugar
- 1/8 c. paprika
- 1/8 tsp. onion powder
- 1 lb. large asparagus, trimmed
- salt & pepper
- Melt 1 Tbsp. 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 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 seasoning in a small bowl; cover and refrigerate.
- Toss the asparagus with the remaining 1 teaspoon barebecue seasoning mix and 1 Tablespoon olive oil; add salt and pepper to taste.
- Cook the aspargus in a grill pan over medium heat until tender, turning once, about 6 minutes total.
- Reserve 4 stalks for the sushi.
- Reserve a quarter of the steak for the sushi; cut the rest into 1/8-inch-thick slices.
- Top with the gorgonzola cream sauce, reserving about 1/2 c. for sushi, and serve with the aspargus and some barbecue butter.
Source [FNM], Nov/Dec 2008