Cheese Crusted Flank Steak
Juicy flank steak topped with a savory cheddar crust, marinated in red wine and herbs, perfect for a hearty, flavorful meal suited for family dinners or entertaining guests.
Ingredients
Instructions
- Combine red wine, olive oil, vinegar, garlic, and oregano in a 9 x 13-inch Pyrex dish.
- Add the flank steaks to the marinade.
- Marinate in the refrigerator for 24 to 48 hours.
- Remove the steaks from the marinade and cook as desired (grilling or broiling recommended).
- Preheat oven or grill to the appropriate temperature.
- Cook the steaks until desired doneness.
- Sprinkle shredded cheddar cheese over the steaks during the last few minutes of cooking to create a cheese crust.
- Remove from heat and let rest briefly before serving.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of smoked paprika or a splash of balsamic vinegar to the marinade. If you prefer a milder cheese, Monterey Jack can be used instead of Cheddar. Remember to let the flank steak rest after cooking to allow the juices to redistribute, ensuring a juicy result. For more hearty beef recipes, check out options like Cold Beef With Mustard Horseradish Sauce.
Serving Suggestions
Serve the cheese crusted flank steak with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs wonderfully with creamy mashed potatoes or a hearty grain like quinoa or farro. For a delicious twist, try serving it with a side of the Rich Brown Beef Stew for an even more satisfying dinner experience.
Storage & Reheating
Leftover cheese crusted flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steak in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid microwaving to prevent the meat from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Crusted Flank Steak contains roughly 482 calories, with 12g protein, 69g carbohydrates, and 16g fat. It is an excellent source of iron (144% of the Daily Value), dietary fiber (97% of the Daily Value), and calcium (81% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute flank steak with other cuts such as sirloin or skirt steak. Just keep in mind that cooking times may vary based on the thickness of the meat, so adjust accordingly for desired doneness.
How do I know when the flank steak is done cooking?
For medium-rare, aim for an internal temperature of about 135°F (57°C). Use a meat thermometer for accuracy. Remember, the steak will continue to cook slightly after being removed from the heat, so consider taking it off when it’s a few degrees shy of your target temperature.
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. Just ensure that the flank steak is added to the marinade at least 24 hours before cooking for optimal flavor infusion.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).