Serves 2
Flank Steak
2-8 oz. pieces of beef flank steak
2 tbsp. garlic puree
1 tbsp. spanish paprika
1 tbsp. toasted and ground coriander
1 cup Spanish olive oil
Salt & pepper
Spanish Cabrales Cream Sauce
2 tbsp. chopped shallots
1 cup of dry white wine or dry Spanish sherry
2 cups of heavy cream
½ cups of Cabrales blue cheese
Directions for Flank Steak
Heat grill to high. Season both sides of the flank steak with salt & pepper, paprika, coriander & garlic puree. Drizzle both sides of steak with a small amount of olive oil and grill to medium rare. Allow to rest for 5 minutes before slicing.
Directions for Spanish Cabrales Cream Sauce
In a small non-reactive sauce pot, sauté the shallots in a small amount of olive oil. Add the wine and reduce to aux sec (almost dry). Next add the cream and reduce to a light sauce consistency. Whisk in the Cabrales cheese until a smooth sauce is apparent. Check seasoning. Serve.