One of my favorite dishes when I was a kid was my dad’s Steak with Roquefort sauce. This was a traditional dish served in Belguim primarily used to punch up sub-par cuts of meat. Normally, you take a super-lean surloin or eye of round steak and give it a liberal dousing in a tangy sauce of melted down Roquefort (bleu cheese). And true to the saladcheese credo, anything coated in French cheese is worth eating. To have fun with it a bit, I decided to give my steak a hot-sauce coating to play nicely with the cheese. I hope you like it.
HOT SAUCE FLAT IRON STEAK WITH ROQUEFORT SAUCE