Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn
Need a gluten free main course? Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn could be an excellent recipe to try. For $3.24 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 20g of protein, and 37g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 24 hours. If you have nectarines, olive oil, kosher salt, and a few other ingredients on hand, you can make it. 264 people were glad they tried this recipe. It is perfect for valentin day. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 59%, which is solid. Similar recipes include Flank Steak Caprese Salad with Blue Cheese, Basil and Tomatoes, Steak Salad with Nectarines, Radicchio, and Blue Cheese, and Grilled Flank Steak with Nectarines.
Servings: 4
Ingredients:
2 ounces crumbled blue cheese
4 ears of corn, shucked
1 whole flank steak, about 2 pounds
2 tablespoons roughly chopped fresh basil
4 medium cloves garlic, smashed, divided
1 1/2 tablespoons honey
Kosher salt and freshly ground black pepper
2 tablespoons juice from 1 lemon
3 nectarines, halved and pitted
5 tablespoons olive oil, divided
2 tablespoons red wine vinegar
5 sprigs thyme
4 tablespoons unsalted butter
Equipment:
food processor
bowl
grill
aluminum foil
paper towels
kitchen thermometer
cutting board
Cooking instruction summary:
Procedures 1 For the Steak: Place flank steak in a resealable bag and add vinegar, 3 tablespoons olive oil, 2 cloves garlic, 4 sprigs thyme and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat. Place in the refrigerator to marinate for at least 4 hours and up to 1 day. 2 For the Corn: Combine butter, basil, and remaining 2 cloves of garlic in the bowl of a food processor. Pulse until garlic is finely chopped. Season with salt and pepper, puree until smooth, and reserve in the refrigerator until use. 3 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, the other area empty for the corn and nectarines. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 4 Wrap corn in foil and place in between hot and cool side of grill and cook until tender and slightly charred, turning several times during cooking, about 20 minutes total. 5 After the corn has been on the grill for 10 minutes, remove steak from marinade and pat dry with paper towels. Place flank steak over hot side of grill. Cook until charred, about 3 minutes. Flip meat. Cook meat the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium. While the steak is on the grill, fill each nectarine cavity with blue cheese. Drizzle with honey and season with pepper. Place nectarines on the cooler side of the grill next to the corn to allow blue cheese to melt and the exterior to char slightly. 6 Remove corn and nectarines from the grill. Finish nectarines with thyme leaves from the remaining sprig. Transfer meat to a cutting board, tent with foil and allow steak to rest for at least 5 minutes. 7 Remove corn from foil. Slather with basil butter. Carve meat on the bias, pour lemon juice evenly over meat and sprinkle with salt. Serve flank steak immediately with corn and nectarines.
Step by step:
1. 1
For the Corn
1. Combine butter, basil, and remaining 2 cloves of garlic in the bowl of a food processor. Pulse until garlic is finely chopped. Season with salt and pepper, puree until smooth, and reserve in the refrigerator until use.
2. 3
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate, the other area empty for the corn and nectarines. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. 4
5. Wrap corn in foil and place in between hot and cool side of grill and cook until tender and slightly charred, turning several times during cooking, about 20 minutes total.
6. 5
7. After the corn has been on the grill for 10 minutes, remove steak from marinade and pat dry with paper towels.
8. Place flank steak over hot side of grill. Cook until charred, about 3 minutes. Flip meat. Cook meat the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135°F for medium. While the steak is on the grill, fill each nectarine cavity with blue cheese.
9. Drizzle with honey and season with pepper.
10. Place nectarines on the cooler side of the grill next to the corn to allow blue cheese to melt and the exterior to char slightly.
11. 6
12. Remove corn and nectarines from the grill. Finish nectarines with thyme leaves from the remaining sprig.
13. Transfer meat to a cutting board, tent with foil and allow steak to rest for at least 5 minutes.
14. 7
15. Remove corn from foil. Slather with basil butter. Carve meat on the bias, pour lemon juice evenly over meat and sprinkle with salt.
16. Serve flank steak immediately with corn and nectarines.
For the Steak
1. Place flank steak in a resealable bag and add vinegar, 3 tablespoons olive oil, 2 cloves garlic, 4 sprigs thyme and a generous sprinkle of salt and black pepper. Seal bag tightly and squish around to blend marinade and coat the meat.
2. Place in the refrigerator to marinate for at least 4 hours and up to 1 day.
3. 2
Nutrition Information:
covered percent of daily need
