Cheesy Grilled Steak Stuffed with Blue Cheese.... and not a diet buster???

There is really nothing better than a perfectly grilled flank steak accompanied by your favorite red wine.  We prefer a really good Malbec from New Zealand.  Our favorite grilled steaks are usually Porterhouse or T-Bone, topped with creamy blue cheese (and mushrooms on the side, for Amy).

When we were moving to Connecticut I wanted to take Amy out for a great steak, so went to a very nice steak restaurant in Stamford, CT.  I ordered the Porterhouse, and Amy ordered a T-Bone.  Oh my, the steaks were AMAZING!!  As good as they both were, I did notice that they actually gave me a  T-Bone, not a Porterhouse.  I grew up on a dairy farm and was very much a tomboy.  My Dad taught me a lot about animals and life in general.  He also taught me how to tell the difference in the cuts of meat.

The manager came over to our table to check in on our meal, and we let him know how incredible everything was.  He asked about our steak's doneness, etc., and, since he was there and asking so many questions, (hey, if you ask us anything, we are going to talk your leg off!)  I told him that I didn't get the Porterhouse I ordered.

They actually brought the chef out to inform us that we had a Porterhouse.

Ok, yes, at this point we are so embarrassed, but he was wrong.  So going back to my roots, I calmly explained to him the difference in the steaks.  I used the old rule of thumb my Dad taught me about the size of the Filet next to the bone and most T-bones will have a bone that looks like a "T".  The chef finally agreed they gave me the wrong steak.  They were wonderful and actually gave us our meal.  We still laugh about me explaining to the chef the difference in the steak.  Looking back now it is really funny, but at the time, we were mortified!

Now this steak was amazing.

I mean we would put it against a Porterhouse any day, well maybe not a Porterhouse, this steak was Amazing!!!  Did I mention we love Blue Cheese and Wine?  Bold flavors tend to go so well with steak, and because we are working on losing weight, we can't have steak every day.  So when we do splurge, we want it to be SUPER GOOD!!!  I know the steak purest out there may roll their eyes when they read this but you have to try this recipe it will check all of your grilled steak craving boxes, plus some...

• Juicy Grilled Steak  -   Check!
• Creamy Blue Cheese and Roasted Garlic-Double  -  Check!
• Spicy Serrano Peppers-Triple  -  Check!
• A Slight Tang of Grilled Lemon  -  PERFECTION!

We start out with a Flank steak (also known as a London broil), yes a flank steak!!!

Flank steak has a ton of that great beef flavor but can be tough, so it's best not to overcook them.  In this recipe, the steak is so tender you can actually cut it with a fork and the flavors and juices are locked in by searing it on the grill.   The first time we made this recipe we lost some of the cheese on the grill.  As we don't like to lose one drop of cheese, the second time we made this recipe we built an "aluminum foil boat" to set the steak on when cooking.  This way, after it's seared it could be moved to the boat and any of the cheese mixture that melts out can be poured on top to the steak before serving.  Nothing lost to the grill!

Oh, another reason to love this steak...you get to use a meat mallet!  So, it is a perfect recipe if you have had a bad day at work!!!  Just get your meat mallet, wrap the steak in plastic wrap, and think about all the things that went on at work.  This is a quick method to both tenderize your steak and save money on a therapist!!!😄

Roasted Garlic . . . YUM!

Roasted garlic adds that slight garlicky sweetness to the cheese mixture.  Garlic complements the blue cheese and it only takes about 55 minutes to roast, so you get to enjoy a glass of wine while you soak in that savory garlic smell that will be coming out of your oven.  After the garlic is done just open the foil and let it cool for a few minutes. Don't be impatient like my Mom.  She has burned her fingers so many times! The garlic just smells so good it's hard to wait for it to cool down.  Just relax and enjoy another glass of wine. Yes, we like wine! 😁 and it's probably the reason we laugh so much.

People talk a lot about the grain of the meat, and sometimes it can be confusing.  You always want to slice against the grain to make the steak more tender when you eat it.  To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat and slice perpendicular to them.

Make sure you roll the steak up so that when you slice it, you are slicing against the grain.  To do this,

1. The grain should run left to right when you are looking down at it.
2. Add the filling and roll.  This way, when you slice the roll into servings, you are slicing against the grain of the meat.
3. Roll the steak away from you.
4. Grill - Char Steak on all sides then place on foil off direct heat
5. Let the flank steak rest for 5 or 10 minutes before slicing
6. Slice along the short edge, it will look like pin-wheel-style slices

With every bite of this grilled flank steak, you get the sweet flavors of creamy blue cheese and roasted garlic.   Herb-roasted Patty Pan squash with sautéed tomatoes is a great addition to the grilled flank steak and won't add excess calories.  My mouth is watering as I write this.  Guess what we are having for dinner tonight!

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