Hot Sauce Flat Iron Steak with Roquefort Sauce

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

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MARINADE:

  • 2 lb flat iron steak
  • ¾ cup hot sauce
  • ¼ cup melted butter
  • 2 tsp Worcestershire
  • ½ tsp onion powder

SAUCE:

  • 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!

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About Gerard

Fun-loving, well-read foodie.
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