Grilled Flank Steak with Gorgonzola Butter

Gorgonzola Butter
3 tablespoons unsalted butter at room temperature
3 oz gorgonzola cheese at room temperature
2 green (spring) onions minced
1 tablespoon chopped flat leaf (Italian) parsley
salt and freshly ground pepper

* In a bowl, using a fork, mash together the butter and Gorgonzola. Add the green onions and parsley and continue to mash until well mixed. Season to taste with salt and pepper. Mound the mixture in the center of a large piece of wax paper (or plastic wrap). Drape one side over the mixture and roll the butter into a sausage shape about 1 1/2 inches in diameter. Wrap completely in the wax paper and twist the ends to seal. Refrigerate until ready to serve.

I used chives from my garden in place of the green onions

Grilled Flank Steak

1 flank steak, about 2.5 lbs

Place the steak on the grill rack about 4 inches from the fire and grill on the first side until browned, about 5 minutes. Season meta with salt and pepper, turn and continue to grill until browned on the second side, 5-6 minutes. Remove from the grill and transfer to a cutting board. Cut the meat on the diagonal across the grain into thin slices. Arrange the meat slices on a warmed platter. Cut the butter into thin slices and place them on top of the meat and between slices, distributing evenly. Serve immediately.

Serves: 8

Source: adapted from Williams Sonoma Seasonal Cookbook

Prepared by: Heather for the August 2010 meeting.