Herb-Crusted Flank Steak: With Sauteed Grapes And Blue Cheese
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Herb-crusted flank steak with a mustard-rosemary coating, served with sautéed grapes and blue cheese. A quick yet impressive weeknight dinner.
Ingredients
- 3 tbsp high-heat oil, such as canola or safflower divided
- 1 tbsp fresh rosemary chopped
- 1 tbsp Dijon mustard
- 1 flank steak
- Kosher salt and freshly ground black pepper
- 3 tbsp dry white wine
- 5 medium shallots thinly sliced
- 3 cup whole grapes, any color halved
- 2 medium cloves garlic minced
- 1 tbsp balsamic vinegar
- 1/2 cup crumbled blue cheese
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 1.82 mg
- Magnesium: 28.4 mg
- Phosphorus: 146 mg
- Potassium: 398 mg
- Zinc: 1.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp Dijon mustard
- 1 flank steak
- Kosher salt and freshly ground black pepper
- 3 tbsp dry white wine
- 1 tbsp balsamic vinegar
- 1/2 cup crumbled blue cheese
- Crusty bread
Prepare
- 3 tbsp high-heat oil, such as canola or safflower, divided
- Chop 1 tbsp fresh rosemary
- 5 medium shallots, thinly sliced
- Halve 3 cup whole grapes, any color
- Mince 2 medium cloves garlic
Let's Cook
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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.
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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.
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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.
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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.