Grilled Flank Steak with Gorgonzola Cream Sauce and Asparagus

Nuvita Biscuits

It may not look like a less-than-30-minute meal, but it is: Simply use a grill pan to sear the flank steak, then dress it up with this perfectly seasoned sauce.


  • 1 tablespoon salted butter, plus 1 stick slightly softened
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1/4 pound gorgonzola cheese,crumbled
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds flank steak
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/4 cup paprika
  • 1/4 teaspoon onion powder
  • 2 pounds large asparagus, trimmed


Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.

Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.

Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.

Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.

Reserve a quarter of the steak for the sushi; cut the rest into -inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for sushi, and serve with the asparagus and some barbecue butter.



Recipe Comments

  1. posted by Matt on Feb 5, 2013

    I have a recipe that says to saute fish (salmon) and asparagus in some butter, then to add cream and reduce to half. However I’m scared of the vegetables and fish overcooking while the cream is bubbling up and reducing to thicken. How can I avoid this? Should I reduce the cream in a separate pan?

  2. posted by RuMKilleR on Mar 15, 2013

    I am using a fairly new cast iron grill pan. I seared some flank steak and now I have gunk build up that WON’T GO AWAY with the usual water and washcloth cleaning method. I tried boiling water and that didn’t help. Are there any other options? Should I just use an abrasive cleaner and re-season the pan?
    Told not to use soap on cast iron.

  3. posted by The Inc on Mar 19, 2013

    I bought a sausage stuffed flank steak that is cut for a single serving. Not the whole steak. How should I cook this so that the sausage is fully cooked and the steak isn’t over-cooked?

  4. posted by vanvark83 on Mar 24, 2013

    this flank steak has been in my freezer for 6 months is it ok?

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