Pan Seared Flank Steak with Gorgonzola Cream Sauce

Ok, so I gave in and ate meat. And while I'll probably refrain for a while, this steak was well worth it! Pan Seared Flank Steak  with Gorgonzola Cream Sauce is a hearty, decadent meal that was so perfect for a relaxing Friday night after the daily grind of the work week. 


When seared in a pan and finished in a hot oven, the steak remains juicy and full of flavor. The bite of the gorgonzola in the sauce helps cut through all the richness of the steak and cream. Flank steak is a great steak for beginners due to the high fat content - it takes a lot to overcook it.


And because I just love my vegetables, we had sides of sage roasted potatoes and asparagus. I definitely recommend this to all those craving some steakhouse fare!

Flank steak with gorgonzola cream sauce, sage roasted potatoes and asparagus

Pan Seared Flank Steak with Gorgonzola Cream Sauce

Serves 2-3

1 lb. flank steak

1 cup. heavy cream

1 shallot, minced

2 tbsp. butter

4 oz. gorgonzola cheese

1 tbsp. worcestershire sauce

Kosher salt and pepper

Olive Oil

Sage Roasted Potatoes and Asparagus

Serves 2-3

1 1/2 lbs. baby yukon gold potatoes

1/2 bunch asparagus, washed and trimmed

2 tsp. kosher salt

1 tsp. pepper

2 tbsp. finely chopped fresh sage

1/4 cup olive oil

1. Preheat oven to 425º. Start with your potatoes since they will take the longest to cook. Wash, drain and dry your potatoes really well. Combine salt, pepper, sage and olive oil in a large bowl. Set aside. Slice the bottom off each potato, then make 1/8 inch slices down the length of the potato, stopping about 1/4 inch from the bottom to keep the potatoes intact. Setting the potato on a serving spoon will keep you from cutting through.

Sage Roasted Potatoes

Baby Yukon Gold Potato

2. Once the potatoes are cut add them to the salt mixture and toss. Be sure to set the mixture in between the potato slices. Remove the potatoes with a slotted spoon and transfer to a foil-lined baking sheet. Toss your trimmed asparagus in the same mixture and place on the same baking sheet. Take care not to get too much of the salt/oil mixture when transferring the veggies. Place in oven and let roast for 30 min.

3.  Heat a cast iron skillet over high heat. Add 1 tbsp. butter and a drizzle of olive oil. Liberally season both sides of your flank steak with kosher salt and cracked pepper. Add the steak to the skillet. Let cook for about four-five minutes until you have a great sear on one side. Turn your steak over and put in the over for another five minutes for medium, eight if you want it a little more well done.

Gorgonzola Cream Sauce

4. Once the steak is done, let it rest on a cutting board covered in foil while you make the sauce. In a small sauce pot, melt 1 tbsp. butter and add the shallots. Sauce for about 4 minutes until shallots are soft. Add the cream and let reduce by half over medium heat. Watch the stove because cream has a tendency to boil over. Once your cream has reduced add the gorgonzola and the worcestershire. Stir until the cheese has melted. Serve drizzled over steak.

 

How pretty are those potatoes?