CEimB: Marinated Steak with Blue Cheese Sauce

by Joanne on February 11, 2010

This weeks Craving Ellie recipe group is cooking up Marinated Flank Steak with Blue Cheese Sauce.  The recipe was chosen by Blair of Deliciously Golden.  Not only will you enjoy Blair’s recipes, but her photos are so mouth watering good, you won’t want to go their hungry or you’ll be in big trouble.

It was tough working with steak and I really don’t understand why it’s getting harder for me to prepare and cook meat, not to mention photograph it.  It must be I’ve been a vegetarian too long.  Since I have no intention of changing my vegetarian preferences, but for the good of blogging, I have sucked it up and proceeded with this recipe.  Ted is sincerely grateful. 

I used Yves Vegetarian Meat Strips for my dinner.




Ted enjoyed this recipe made with a Sirloin steak because it was in the freezer and I had forgot to review the recipe prior to shopping on Saturday.  I had the steak, the blue cheese (reduced fat),  but no red onion, no buttermilk, and no radicchio.  We made do with a sweet onion, used regular reduced fat milk, and grilled snap peas with asparagus and cherry tomato halves.

I marinated the steak for 4 1/2 hours (basically, all afternoon).   We couldn’t detect any taste of the marinade.  It was all blue cheese sauce that we tasted.  That wasn’t a bad thing. Not at all.  In fact, the blue cheese sauce was perfect:  not strong and just a “whisper” of Worcestershire sauce.  It was deserving of  Ted’s comment “this takes the blue (meaning ribbon)  for February dinners so far”.  

The steak did need more cooking time but that was because I used thick slices.  It did look tender and must have been good to receive that “blue ribbon” comment.



Hats off to Blair of Deliciously Golden.  Ted say’s you picked a winner.  Visit Blair’s site for the recipe or on line at FoodNetwork for Ellie Krieger.


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  • At 2010.02.11 09:00, pamela said:

    Sounds like a success. I couldn’t really taste the marinade either, but I absolutely loved the blue cheese sauce. Very tasty and both of your versions look great.

    • At 2010.02.11 10:06, Nicole. RD said:

      What a beautiful, delicious dish and combination of flavors! YUMM!

      • At 2010.02.11 11:08, Heather @ (The Single Dish) said:

        Looks great! I had almost the exact same dinner last night! Steak Salads are the best and I love blue cheese.

        • At 2010.02.11 14:03, Joanne said:

          Pam: The BC sauce made it a success for my version.

          Nicole: Thanks so much.

          Heather: You did too! I checked out your salad and it looks FANTASTIC!

          • At 2010.02.11 20:28, Pam (@ TotalHealthCounseling) said:

            Looks really good! I’ll have to try that when we return from vacation.

            • At 2010.02.12 13:14, teresa said:

              yours turned out just beautifully!

              • At 2010.02.12 21:01, Liz said:

                I was wondering how you would adapt this recipe for yourself. I’ve never heard of the product you used; where do you find it? Is it something that would be at Whole Foods? Looks great! I’m not a fan of blue cheese, but everyone’s pictures this week have left me questioning that 🙂

                • At 2010.02.12 21:52, Joanne said:

                  Liz: I find the meatless substitute with the tofu in our local market, Hannafords.

                  I’m sure you could find meatless beef flavored substitutes in health food stores. If I didn’t have the meat sub., I might do strips of flat egg omelets. So I would beat 3 eggs (actually I use EggBeaters so 3/4 cup) with 1 TBS water. Add some seasoning (pepper, salt, spices, herbs) and cook a really flat omelet in olive oil. When it’s done, cut into 1″ wide strips and put the egg strips over the vegetable. In order to not knock out the flavor of the egg entirely, I would only use a small amount of the blue cheese sauce. Increase according to taste.

                  Hope that helps.

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