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
- 2 lb flat iron steak
- ¾ cup hot sauce
- ¼ cup melted butter
- 2 tsp Worcestershire
- ½ tsp onion powder
- 2 tbsp butter
- 2 tbsp flour
- 1½ cup whole milk
- 1/3 cup crumbled Roquefort cheese (or any other bleu cheese)
- 2 tsp pepper
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
In a mixing bowl, whisk together hot sauce, melted butter, Worcestershire sauce, and onion powder. Set aside 1/4 cup of the mixture for basting. Pour remaining sauce into a one-gallon Ziploc bag. Place steak in bag, seal, and massage to get sauce all over meat. Refrigerate for 20 minutes.
Preheat outdoor grill to medium-high heat. Grill steak for 5-6 minutes per side (for medium-rare), or until desired doneness. Remove from grill and allow to rest on a cutting board.
In a small saucepan, melt butter over medium heat. Once fully melted, stir in flour. Stir continuously until a fine bubbly paste is formed. Whisk in milk and whisk vigorously to ensure flour is fully incorporated. Stir sauce with a wooden spoon continuously over medium heat until it thickens, about 3-4 minutes. Remove from heat and stir in bleu cheese, pepper, salt, and red pepper flakes.
Serve steak cut in thin strips and spoon sauce on top.
Makes 4 servings. Enjoy!