Grilled Marinated Flank Steak with Roquefort and Avocado Spread

This grilled marinated flank steak with Roquefort and avocado spread is wonderful wrapped in a tortilla filled with pico de gallo, cilantro, onions, and shredded cabbage.

I love grilled steaks topped with melty blue cheese. I love to mix crumbled blue cheese with some butter and let it melt and spread over a steak while it is just finishing on the grill. So good.

How about a freshly grilled juicy burger topped with blue cheese and bacon? Ridiculous, in a very good way. Blue cheese and beef are the perfect flavor combination.


When I was given the challenge of using Roquefort cheese for a Cinco de Mayo recipe post, I immediately thought of grilled flank steak marinated in Mexican flavors and then smothered in blue cheese.

Flank steak is one of my favorite cuts of beef. It's lean, and holds up well to marinades. Add a Roquefort and avocado spread to go with the steak, and you have the flavors of a fancy steakhouse combined with the flavors of Mexico.

Roquefort is so decadent and rich, and avocado turned out to be the perfect substitute for the butter for topping the steak.

I used "locally grown" avocados and onions (my cousin has an avocado tree and grows onions in her garden) to make this dish, along with the most amazing Roquefort cheese from the caves of Combalou in southern France. It, in my humble opinion, is one of the best blue cheeses in the world. It also makes the most amazing salad dressing.

The Roquefort flavor definitely dominated the avocado, so if you are looking for a traditional guacamole, this is not the recipe. It's more like a blue cheese salad dressing with a creamy avocado and Mexican kick.

This spread is also wonderful as a dip for veggies. To make a salad dressing, dilute the spread with full fat yogurt and a bit of wine or champagne vinegar.

I wrapped this steak in fresh flour tortillas spread with the avocado and roquefort, and garnished with onions, pico de gallo, shredded cabbage, and cilantro. So tasty.

To grill the steak, I used this cool indoor electric grill, but a gas or charcoal grill would be even better. I just wasn't quite ready to deal with the cobwebs on our grills.

Grilled Marinated Flank Steak with Roquefort and Avocado Spread Recipe

Serves 4 to 6

Ingredients

Mexican Marinated Flank Steak

2 pounds of flank steak

4 garlic cloves, minced

1 jalapeno, seeded and minced

1 tsp ground cumin

1/2 cup chopped cilantro, stems and leaves

2 tsp Kosher salt

1 tsp ground pepper

Juice from 2 limes

2 T apple cider vinegar

1 tsp sugar

1/2 cup olive oil

Roquefort and Avocado Spread

1 large ripe avocado

1/4 cup crumbled Roquefort cheese

2 tablespoons of full fat yogurt

1 tablespoon sliced scallions

1/2 small jalapeno, seeded and minced

Salt and pepper to taste

To Assemble the Tacos

Fajita or taco sized flour tortillas
Pico de Gallo or salsa of your choice

Diced onions
Mixed shredded red and green cabbage, or cole slaw mix (without dressing)

Cilantro leaves

Instructions

To Make the Steak

1. Combine the garlic, jalapeno, cumin, cilantro, salt, pepper, lime juice, vinegar, sugar, and olive oil. 
2. Place the steak in a shallow pan and cover with the marinade. Cover with plastic wrap and refrigerate for at least an hour, and up to 12 hours. 
3. Preheat your grill with high heat.
4. Remove the flank steak from the pan and lightly scrape off the cilantro. If some still sticks to the meat, just leave it on. 
5. Grill one side of the meat for 4 to 5 minutes and then flip the meat over and grill for another 4 to five minutes, until the meat reaches an internal temperature of 125 to 130 degrees F at its thickest. Place the cooked meat on a cutting board, and tent with foil for about 10 minutes. 
6. Cut the meat on an angle against the grain into 1/2 inch thick slices and serve with the guacamole, tortillas, pico de gallo, onions, cabbage, and cilantro. 

To Make the Roquefort and Avocado Spread

1. Mash the avocados with a fork. 
2. Add the rest of the ingredients and stir to combine. 
3. Cover with plastic wrap, pressing the wrap directly onto the mixture, and refrigerate for about an hour. 

To Serve

1. Warm the tortillas in a pan or on the grill and keep warm by wrapping them in a towel. 
2. Place the meat, tortillas, pico de gallo, onion, cabbage, and cilantro on the table, and let your guests assemble their own soft tacos. 

The flank steak recipe was adapted from the amazing blog Simply Recipes. The Roquefort and avocado spread was adapted from a recipe by Nigella Lawson. 

Disclosure: I received a wedge of Roquefort from Cheeses of Europe. I was not compensated for this post. Opinions are my own.