We don’t have steak very often at our house. I’m not sure why because the kids always eat it well and it usually doesn’t require much time to make aside from the cooking time. Speaking of cooking time, Scott is the meat cooker in our house. He is able to just poke the meat with his finger and tell the doneness. So, that is always his task. While I feel like I’m a good cook, I am still intimidated by cooking meat properly. For steak, I prefer a medium to medium rare. I need to start practicing the cooking myself so that I can get better at it and have more confidence. On the evening that I was making this steak, Scott was not feeling well and went to bed before dinner. I had a moment of panic realizing that I was going to have to cook the steak myself. I was sure that I was going to overcook it and end up with dry tough meat. It was a cold day, so I decided to grill the steak inside on my cast iron grill pan. First I rubbed some oil on the grill pan and let it heat up over high heat. Then it was time, I threw the steak on the pan and let it go after putting a generous seasoning of salt and pepper. I decided to use Scott’s poking method and by some miracle or dumb luck I managed to cook the steak to a perfect medium. I was so proud of myself, I wanted to shout from the rooftops. But I settled for posting a picture on Instagram instead. Now I don’t know if I could do it again, but I’m definitely going to try.
- 2 pounds flank steak
- 2 ounces goat cheese
- 2 tablespoons butter, at room temperature
- 1 tablespoon minced shallot
- 1 tablespoon each chopped chives, parsley and thyme or 1 tsp each dried
- 1 clove garlic, minced
- Season steak with salt and pepper and grill over medium-high about 5 minutes per side for medium-rare.
- Let rest 10 minutes.
- In a bowl, combine remaining ingredients.
- Slice steak and top with goat-cheese shallot butter.
*This recipe was inspired by a recipe featured in Rachael Ray Magazine*
Season steak with salt and pepper and grill over medium-high about 5 minutes per side for medium-rare.
Let rest 10 minutes. This step is important, please don’t skip it. Just loosely cover the steak with aluminum foil to keep it warm. If you cut it too early, you will loose all the juices and have a dry steak.
In a bowl, combine remaining ingredients. Slice steak and top with goat-cheese shallot butter.