Grilled Flank Steak with Bleu Cheese Butter — Easy Steak Recipe

This Grilled Flank Steak with Bleu Cheese Butter is a tender, juicy summer steak that’s full of flavor and easy to make on the grill. With a simple honey-based marinade and a three-ingredient bleu cheese compound butter, this recipe delivers savory, slightly sweet notes and finishes in under 15 minutes on the grill.

An Easy Flank Steak Recipe

The steak soaks up a straightforward marinade of olive oil, red wine vinegar, honey, soy sauce and garlic, then is finished with a rich bleu cheese butter. It’s a low-effort, high-reward dish: quick to cook, packed with flavor, and perfect paired with grilled potatoes, asparagus, or a fresh salad for a satisfying summer meal.

What is Flank Steak?

Flank steak is a thin, lean cut from the cow’s abdominal area. It responds well to marinades, which help tenderize and flavor the meat, and grills quickly. When sliced against the grain after resting, it becomes tender and flavorful despite being a lean cut.

Recipe Ingredients

For the Marinade

• Olive Oil
• Red Wine Vinegar
• Honey
• Soy Sauce (low-sodium recommended)
• Minced Garlic
• Salt & Pepper
• Flank Steak

For the Compound Butter

• Unsalted Butter
• Crumbled Bleu Cheese
• Salt & Pepper to taste

How to Grill Flank Steak

1. Make the marinade: Whisk together olive oil, red wine vinegar, honey, soy sauce and minced garlic.
2. Marinate the steak: Place the flank steak in the marinade, seal, and refrigerate for 2 hours or up to 8 hours to develop flavor.
3. Preheat the grill: Heat to roughly 375–400°F (190–205°C).
4. Oil the grates: Brush the grill grates with a little cooking oil to prevent sticking.
5. Prepare the steak: Remove the steak from the marinade, discard the excess, pat dry with paper towels, and season lightly with salt and pepper.
6. Grill: Cook the steak covered for about 8 minutes, flip, and grill another 6 minutes, or until the internal temperature reaches 135–140°F for medium-rare.
7. Rest: Remove from the grill and let the steak rest at least 5 minutes before slicing to allow juices to redistribute.

How to Make Bleu Cheese Butter

1. Combine ingredients: In a small bowl, mash the unsalted butter and crumbled bleu cheese together with the back of a fork until well blended.
2. Season & serve: Taste and adjust salt and pepper if needed, then serve a dollop of compound butter over the sliced steak.

Tips for Perfectly Grilled Steak

• Cook with the grill covered: Covering the grill keeps heat and moisture consistent for even cooking.
• Let it rest: Allow at least 5 minutes of rest after grilling so the juices settle and the meat remains juicy when sliced.
• Slice against the grain: Cutting across the muscle fibers makes each bite more tender.
• Adjust seasonings: Season the steak and butter to taste with salt and pepper.

How Long to Grill Flank Steak

For a tender, medium-rare result, expect roughly 14 minutes total on the grill. Remove the steak when the internal temperature hits about 135–140°F, then rest before slicing. Adjust cook time for rarer or more well-done preferences.

Serving Suggestions

• Grilled vegetables: Asparagus or corn on the cob complement the steak’s charred flavors.
• Potatoes: Crispy baked wedges or roasted potatoes make a classic, hearty side.
• Green beans or salad: Sautéed green beans or a crisp cucumber salad balance the richness of the bleu cheese butter.

How to Store and Reheat Leftovers

• Store leftovers in an airtight container or tightly wrapped; they keep in the refrigerator for up to 3 days.
• Reheat gently in a low oven (about 250°F) until warmed through to avoid overcooking and drying the meat.

5 from 5 votes

Grilled Flank Steak with Bleu Cheese Butter

by Katerina | Easy Weeknight Recipes

This Grilled Flank Steak with Bleu Cheese Butter is tender, juicy, and perfect for summer grilling.

Prep Time: 10 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 25 minutes

Servings: 8

Ingredients

For the Marinade

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup honey
• 1 tablespoon low sodium soy sauce
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 pounds flank steak

For the Compound Butter

• 3 tablespoons unsalted butter
• 1/2 cup crumbled bleu cheese
• salt & pepper to taste

Instructions

• Combine olive oil, red wine vinegar, honey, soy sauce and minced garlic in a large sealable bag or bowl.
• Add the flank steak, seal, and refrigerate for 2 to 8 hours.
• Preheat the grill to 375–400°F and oil the grates.
• Remove the steak from the marinade, discard the excess, pat dry, and season with salt and pepper.
• Grill covered for about 8 minutes, flip, and grill an additional 6 minutes, or until internal temperature reaches 135–140°F for medium-rare.
• Let the steak rest at least 5 minutes before slicing against the grain.
• While the steak rests, mash together the unsalted butter and crumbled bleu cheese in a small bowl until combined. Season to taste.
• Slice the steak, top with a spoonful of bleu cheese butter, and serve.

Equipment

• Grill

Nutrition

Calories: 338 kcal | Carbohydrates: 9 g | Protein: 26 g | Fat: 21 g

Nutritional info is an estimate. Values may vary depending on ingredients and tools used. Use your preferred nutritional calculator for precise details.