Ingredients:
1 1/2-2 lbs flank steaks
1/4 cup Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons minced garlic
1/4 cup olive oil
1/3 cup blue cheese, crumbled
3 tablespoons salted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
salt & pepper
Directions:
Trip steak of any excess fat or silver skin.
Place steak in large zip lock bag.
Combine marinade ingredients and pour over steak.
Close bag& press out any air.
Move steak around in the bag to marinate.
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& drain well.
Grill steak over HOT fire, about 5 minutes a side for rare.
Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
Spread schmear over steak.
Let rest 10 minutes before serving.
Thinly slice at an angle across the grain.
Spoon sauce& juices back over meat when serving.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.