There’s nothing like grilling – it’s so primitive and yummy. Throw a giant hunk of meat on a hot surface and soon your taste-buds are singing! I love it, and I love it even more when said meat is subsequently covered in a delicious cream sauce.
This recipe was featured in Food Network Magazine and authored by the Southern comfort food power couple – the Neelys.
Recommendations – make the cream sauce ahead of time so it has time to thicken, you can always reheat slightly before using. Marinate the meat – whatever marinade you choose, it just helps!
With slight modifications, in all its’ glory – Enjoy!
1 tbl salted butter
1 shallot, minced
1 c heavy cream
1/4 pound gorgonzola cheese,crumbled
2 tbl dry vermouth
Kosher salt and freshly ground pepper
1 1/2 lbs flank steak
2 tablespoons olive oil
1 tbl sugar
1/8 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. Add vermouth and whisk. Season with salt and pepper and keep warm.
Heat grill. 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. (Seasoning will keep in the pantry for up to 6 months.)
Toss the asparagus with 2 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.
Cut the steak into slices. Top with the gorgonzola cream sauce and serve with the asparagus.