Marinated Flank Steak With Blue Cheese Schmear
Marinade
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Fresh-ground pepper, to taste
4 garlic cloves, minced
1/4 cup olive oil
Schmear
1/2 cup blue cheese, crumbled from a wedge
1/2 stick unsalted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil, or 1 tsp. dry
1 tablespoon chopped fresh thyme, or 1 tsp. dry
Kosher salt and fresh-ground pepper, to taste
Trim steak of any excess fat or silver skin.
Place steak in large zip lock bag.
Combine marinade ingredients and pour over steak.
Close bag and move steak around in the bag to marinate. Press out any air. Use a vacuum sealer, if you have one.
Refrigerate over night, or at least six hours.
Mix schmear ingredients in a small bowl until smooth.
Refrigerate schmear.
Bring schmear to room temperature one hour before serving.
Prior to cooking, remove steak from marinade and pat dry.
Grill steak over a HOT fire, about 6 minutes a side for medium rare.
Place steak on a cutting board and IMMEDIATELY spread the top of the steak with the schmear.
Let rest 10 minutes before serving.
Thinly slice on the bias across the grain.
Spoon sauce and juices back over the meat when serving.