This hands down stole the show at my Phantom Masquerade party. I wanted something fast and easy that would take little to no time to prep at party time. I grilled flank steak in the morning, sliced it, and had the slices ready to go in the fridge. At party time, I assembled on butter crisps with gorgonzola, a sprinkling of rosemary, and a dash of balsamic. It’s filling and incredibly simple. My friends have already requested it at my next party!
Flank Steak and Gorgonzola Crostini
1 pound flank steak, marinated, grilled, and sliced into bite-sized pieces (see flank steak recipe below)
8 oz gorgonzola cheese
1 or 2 sprigs of rosemary, chopped
- Arrange butter crostini on a serving platte. Add gorgonzola and piece of flank steak. Sprinkle with rosemary. Carefully drizzle balsamic vinegar over crostini. Garnish platter with leftover rosemary or other herbs.
Grilled Flank Steak
1 pound flank steak (tenderized if available)
1/4 cup olive oil
A Tbsp or two balsamic vinegar
2 garlic cloves, minced
2 rosemary sprigs
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, and the minced leaves of one rosemary sprig. Pour over flank steak in ziplock bag. Refrigerate for a couple of hours or overnight.
- Set the bag on the counter for twenty minutes before grilling it. It’s important to let meat come to room temperature before grilling it or it won’t cook even.
- Turn on grill and let heat to about 350ish degrees.
- Grill flank steak for five minutes. Use tons to flip. Grill another five minutes.
- Remove from heat and set on a plate. Let rest for ten minutes before slicing.
- Thinly slice against the grain. This is the most important part of cooking flank steak! Set you knife on the flank steak. Your knife should be perpendicular to the lines running through the flank steak. Cut at an angle with a serrated knife.
Read more about my Phantom Masquerade here.