Flank Steak with Blue Cheese Butter
1/4 cup (1/2 stick) butter, room temperature
6 ounces of Point Reyes blue cheese, crumbled (about 1 1/3 cups)
3/4 teaspoon fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 teaspoons rosemary, finely chopped
3 pounds flank steak
1/2 cup Bourassa Syrah
Atlas Peak Extra Virgin olive oil
Kosher Salt and freshly ground pepper
- Season flank steak with salt and pepper and then massage with olive oil at least one hour before cooking.
- In a food processor mix the butter, blue cheese, lemon, parsley, and rosemary. When well mixed, remove from bowl and place in the center of a 12” piece of wax paper. Fold the wax paper in half over the blue cheese butter then holding on to the bottom paper, place the handle of a long wooden spoon or spatula at the edge of the butter and push back to form a log.
- Heat a cast iron or copper pan to medium heat. Add the olive oil to lightly coat the bottom of the pan. Add the flank steak and cook until it is well browned then turn over and cook until the internal temperature is about 118Ù’. Remove from the pan on to a carving board to let rest.
- Place a few slices while it is resting so it can melt.
To serve, slice against the grain and serve with a coin of the blue cheese butter. Pour over any liquid which drains from the beef as it rests.