Heat a grill pan to medium heat. Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.

*Cook’s Note: If you prefer medium, cook for 8 to 10 minutes per side.

***And if you prefer to grill the steaks, that’s fabulous too! I’d marinate the steaks the night before so they’re not tough. My favorite marinate is:
2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness).

After grilling or sautéing in the oven, remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices.

Transfer to a platter and spoon on Gorgonzola Cream Sauce. ***This dish would be great as sliders to serve at a tailgate party!

Gorgonzola Cream Sauce:
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

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