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Video:Flank Steak With Cabrales Cheese

with John Mitzewich

Steak and blue cheese are a popular combination, and this delicious version features juicy flank steak topped with Spain's famous Cabrales blue cheese. Simple to make, and beautiful to serve, try out this Spanish flank steak recipe tonight!See Transcript

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Transcript:Flank Steak With Cabrales Cheese

Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you a great Spanish take on steak and blue cheese - this is flank steak with Spain's Cabrales cheese, a great blue cheese. This is such a great dish.

Mix the Flank Steak Dry Rub

I'm going to start with a dry rub of equal parts - I'm going to do about 1 tsp each of black pepper, cumin, paprika and salt. Give that a stir and set aside.

This is one whole flank steak. It has a thick end and a thinner end. These are pretty much cleaned, but it you want to trim a little more fat off, go ahead. We're going to sprinkle the dry rub on. If you have a shaker you can you that. Make sure it's evenly coated on both sides. Then, refrigerate that until needed.

Freeze the Cabrales Cheese

And there is our Cabrales cheese, Spain's famous blue cheese, it's right up there with Roquefort and Gorgonzola - a delicious cheese. That's about 4 ounces, which is plenty for one flank steak. We're going to put that in the freezer so it's easier to handle.

Make the Flank Steak Sauce

Now, on to the sauce, which is really just a dressing. I'm going to do:
  • 1 tbsp orange zest
  • 2 tbsp orange juice
  • 1/4 sherry vinegar
  • pinch of salt
That's the base; we're going to also add some garlic oil, and we're going to make our own garlic oil. Slice 2 cloves very thinly and add 1/2 cup olive oil. Put that over medium heat until the garlic starts to bubble like that. Then turn off the heat and let the garlic sit and it's going to infuse the oil with all that garlic flavor. It's going to be incredible.

Grill the Flank Steak

Now, we're going to go outside with our flank steak. I'm going to grill this over charcoal, but if the weather isn't good you can do it indoors on a grill pan, a regular frying pan, or a broiler. That's just about medium-rare right there, so we're going to bring it inside.

Dress the Flank Steak

Cover it loosely with foil, and while it rests for at least 10 minutes, go ahead and add the garlic oil, which is a room temp now, into the dressing. Whisk that up, and don't worry about adding the oil slowly, just pour it all in and give it a whisk and it will thicken up. We're going to add a few grinds of pepper, and a pinch of cayenne. After the meat has rested, there will some nice meat juices that you should pour into the sauce. Give that a whisk.

Serve the Flank Steak

With a flank steak, you're going to have that thin end which gives you nice medium-well pieces - some people like that. And, from the thicker, fat end, we're going to get these beautiful medium to medium-rare slices. I'm going to slice that thin and put it on a plate.

We're going to grab the Cabrales cheese out of the freezer. By the way, any blue cheese will work if you can't find Cabrales. Crumble that over the top. Top with some beautiful fresh parsley. And then, some of the dressing. I'm going to put on about 3-4 tablespoons for this much meat, which is about 1/2 the flank steak I sliced. It also gets the toasted garlic on top.

Every works so well on this dish - the combination of the meat, with the sharp cheese, and that kind of sweet dressing with the orange and sherry vinegar - what a great combination. So, I really hope you give this a try. Enjoy.

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