","datePublished":"2020-12-01"},{"@type":"Review","author":{"@type":"Person","name":"Kelsey L."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"It was a favorite at my house, everyone loved it. The sauce was the best part, but I had to cook the steak for longer because it was straight up raw.","datePublished":"2019-12-15"},{"@type":"Review","author":{"@type":"Person","name":"Jennifer B."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Love, Love, Love, the sauce ! Delicious!","datePublished":"2018-07-04"},{"@type":"Review","author":{"@type":"Person","name":"Jessy Harrington"},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"I did not like the steak, sauce, or butter at all. I followed the recipe exactly. I think partly I am just not a fan of the cheese. I do like blue cheese however. But the butter also was not tasty, and using flank steak is less flavorful, and tough to eat. Will not make this again. ","datePublished":"2013-12-21"},{"@type":"Review","author":{"@type":"Person","name":"mandemhamm"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"My husband and I LOVED this whole recipe. And, it's easy! You have to really like gorgonzola to love the sauce but we do and we did! We also enjoyed the seasoning on the asparagus. I put the steak and asparagus on our outdoor grill on medium heat and both turned out fantastic. And, I spread the butter right on the asparagus as it came off of the grill. It was so flavorful. We had a lot of the gorgonzola cream sauce let over. So, you could either cut the recipe in half or have left overs for another dish later in the week. ","datePublished":"2012-01-10"},{"@type":"Review","author":{"@type":"Person","name":"Andrea1368"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was the best sauce ever! I've made it several times and it's always good. We save a little of the sauce to use on burgers later in the week. ","datePublished":"2011-12-19"},{"@type":"Review","author":{"@type":"Person","name":"smglvnv"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"My family and I ABSOLUTELY LOVE this recipe! I've made this twice now, and I'm making it tomorrow and CAN NOT WAIT to eat it. The flank steak is so tender and the gorgonzola sauce is to die for! My mouth is watering just thinking about it. Thank you Neely's for such a great recipe, and it's simple to make!!!!","datePublished":"2011-10-15"},{"@type":"Review","author":{"@type":"Person","name":"annie r."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"For what this is worth...\r
Several evals are negative of recipe because of odor of ingredients. I want to encourage everyone using FoodTV as a recipe source to please learn/know about each ingredient listed in each specific recipe. THIS recipe uses a tremendous cheese and part of it is an aroma. With all due respect...many commercial female perfumes could be condemned for the same reason! Personally...this recipe produces a terrific dish. Annie, Milpitas, CA ","datePublished":"2011-02-03"},{"@type":"Review","author":{"@type":"Person","name":"Andrea J."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I mostly just made this for the gorgonzola sauce which was awesome! But, I do love a good, stinky, moldy cheese. :)\r
The flank steak turned out perfectly as did the sauce. I admit I didn't make the BBQ butter and just grilled the asparagus as I usually do. But the meal was pretty impressive looking and tasted great!","datePublished":"2011-01-15"},{"@type":"Review","author":{"@type":"Person","name":"acl5219"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Southngirl it looks as though you make a spice mix w/ the 1/2c. paprika and then only use a few tsp for the recipe. You will save the seasoning mix for future use. Enjoy and Merry Christmas!","datePublished":"2010-12-21"}],"recipeCategory":"main-dish"}
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Step 1
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
Step 2
Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
Step 3
Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Step 4
Toss the asparagus with the remaining 1 teaspoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for another use.
Step 5
Reserve a quarter of the steak for another use; cut the rest into 1/8-inch-thick slices. Top with the gorgonzola cream sauce, reserving about 1/2 cup for another use, and serve with the asparagus and some barbecue butter.