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Balsamic marinated flank steak with a blue cheese crust served on a plate.
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Balsamic Marinated Flank Steak with Blue Cheese Crust

A stunning dish featuring juicy flank steak marinated in balsamic, topped with creamy blue cheese and a crispy breadcrumb crust, perfect for any gathering.
Prep Time15 minutes
Cook Time8 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Balsamic Flank Steak, Barbecue, Beef Recipe, Blue Cheese Crust, Grilled Steak
Servings: 4 servings
Calories: 450kcal

Ingredients

Flank Steak and Marinade

  • 1.5–2 lbs flank steak Known for its rich flavor and tenderness.
  • 1/2 cup olive oil Provides a smooth base for the marinade.
  • 1/2 cup balsamic vinegar Gives the marinade its signature tanginess.
  • 1/2 tbsp salt Essential for seasoning the meat.
  • 1/2 tsp cracked black pepper Adds a touch of spice.
  • 2 tbsp brown sugar Adds sweetness to balance the acidity.
  • 2 green onions roughly chopped Offers a bite that brightens the dish.

Crust Ingredients

  • 1 cup crumbled blue cheese Adds a creamy, tangy element.
  • 2 tbsp panko bread crumbs Creates a delightful crunch.
  • 1/2 tbsp butter Helps the crust stick together.

Instructions

Preparation

  • Whisk together the olive oil, balsamic vinegar, salt, pepper, green onions, and brown sugar in a medium dish to make the marinade.
  • Lightly score one side of the flank steak in 1-inch sections and place it in the marinade, ensuring it is fully coated. Let it soak for 30 to 45 minutes, turning once halfway through.

Broiling

  • Preheat your broiler on high. Place the marinated steak on a broiler pan, scored side up, and broil for about 3 minutes on each side to reach desired doneness.
  • Melt the butter in a bowl and mix in the panko breadcrumbs. Remove the steak from the oven, press the blue cheese into the scored cuts, and sprinkle the buttered breadcrumbs evenly over the top.
  • Return the steak to the broiler for an additional 5 minutes, or until the crust is browned and crispy.

Serving

  • Let the steak rest for 10 to 15 minutes before slicing thinly against the grain. Serve on a platter with the blue cheese crust showcased.

Notes

For best flavor, use fresh, dry-aged flank steak. Marinate overnight for deeper flavor. Consider adding herbs to the breadcrumb mixture for variations. Store leftovers tightly wrapped in plastic wrap or an airtight container for up to 3 days.