Grilled Flank Steak & Veggie Platter with imported Danish Blue Cheese
One of the best things about fresh seasonal summer produce is how easy it is to put together an amazing meal! Just a quick turn on the grill and a generous topping of tangy, creamy, full-flavored imported Danish Blue Cheese and dinner is ready to serve…and to wow!Print
- 2 tsp kosher salt
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1 lb flank steak
- 2 bell peppers cored and quartered
- 1 small zucchini sliced 1/4” thick diagonally
- 1/2 lb asparagus trimmed
- 1 tsp olive oil
- 1/2 cup crumbled imported Danish Blue Cheese
- Optional chopped fresh herbs for garnish
Coat your grill or a large grill pan with cooking spray and heat on high heat. Combine salt, garlic powder, and pepper in a small bowl. Combine vegetables in a large bowls. Drizzle vegetables with oil and seasons with half of salt blend. Season flank steak on both sides with remaining salt blend.
Grill steak and vegetables for 5-7 minutes per side (working in batches if needed) or until vegetables are fork tender and lightly charred and steak is 140 degrees for medium rare. Let steak rest for 5 minutes before slicing.
Arrange everything on a serving platter and top with crumbled cheese while still hot so cheese slightly melts. Garnish with optional fresh herbs and enjoy!
Tips: Swap in other vegetables that look fresh at your Farmer’s Market such as yellow summer squash, sliced onion, eggplant, baby bell peppers, or fennel.