Herb-Crusted Flank Steak: With Sauteed Grapes And Blue Cheese

Let's Cook

1. Step 1.

   In a small bowl, combine 1 tablespoon of the oil, the chopped rosemary, and Dijon mustard. Set the herb-mustard mixture aside. Season both sides of the flank steak generously with kosher salt and freshly ground black pepper.

2. Step 2.

   Heat 1 tablespoon of the oil in a 10-inch skillet over medium heat. Cook the steak until it reaches an internal temperature of 135°F for medium-rare, 4 to 6 minutes per side, or to your desired doneness. Spread half of the herb mixture on one side of the steak and cook for 1 additional minute. Flip the steak, spread the remaining herb mixture on the other side, and cook for 1 minute. Transfer the steak to a cutting board and tent loosely with aluminum foil; let it rest while you prepare the grape mixture.

3. Step 3.

   Add the dry white wine to the skillet and deglaze the pan, scraping up any browned bits with a wooden spoon. Add the remaining 1 tablespoon oil to the skillet. Cook the thinly sliced shallots until soft and golden, 7 to 9 minutes, stirring occasionally. Stir in the halved grapes and continue to cook until they begin to soften, 5 to 6 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Remove the skillet from the heat and stir in the balsamic vinegar. Season the grape mixture to taste with salt and pepper.

4. Step 4.

   Thinly slice the rested steak against the grain. Arrange the slices on a serving platter or individual plates and top with the grape mixture. Sprinkle the crumbled blue cheese over the steak and serve with slices of crusty bread.