Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa

Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa

When my friend Sarah made this recipe earlier this week and posted pictures of it on her FB, I knew I had to try it. It has everything I love; steak, Greek yogurt, bleu cheese crumbles, and fresh cherry tomatoes!

Just as a side note, this recipe calls for Montreal Steak Seasoning, and because I like to control the amount of sodium in my blends, I make a homemade version that I found online a while back. 

I hope you give this recipe a try and tell us what you think in the comments below.





Grilled Flank Steak with Greeked-out Gorgonzola and Tomato Salsa
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. I really like the taste of lime and Montreal Steak seasoning together, so I squeezed a lime over a 2lb flank steak before rubbing my homemade Montreal seasoning blend into both sides. I allowed it to marinade for about 3 hours before grilling. *Remember to let your steak sit for 30 minutes at room temperature before grilling.
  2. Greeked-Out Gorgonzola and Tomato Salsa
  3. 1/4 cup olive oil
  4. 4 1/2 oz of plain Greek yogurt (I used an entire 6oz cup)
  5. 4 ounces gorgonzola or blue cheese, crumbled
  6. 1 teaspoon Worcestershire sauce
  7. 2 garlic cloves, minced
  8. kosher or sea salt and freshly ground pepper to taste
  9. 2 tablespoons fresh chives
  10. buttermilk for thinning to desired consistency
  11. a pint box of tomato grapes (I used NatureSweet Sunbursts Sweet Golden Snacking Tomatoes)
  12. chopped chives or parsley, for garnish (optional)
  1. In a large bowl, whisk together the olive oil, yogurt, Worcestershire, and garlic. Salt and pepper to taste.
  2. Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. I used approximately 1/4 cup.
  3. Cover and refrigerate at least 1 hour before serving.
  4. Just before serving the salsa, slice tomatoes in half and toss in the dressing, coating them thoroughly.
  5. Allow the grilled steak to rest for about five minutes before cutting so the juices to redistribute, then slice it thinly across the grain. Drizzle garganzola and tomato salsa over the top and serve.
  1. It is a good idea to keep the dressing on the thick side as the juice from the tomatoes will thin it slightly. You can thin more for use as a salad dressing, if you like.
Adapted from The Fountain Avenue Kitchen
A Room for Two with a View
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6 Responses to “Grilled Flank Steak with Greeked-Out Gorgonzola and Tomato Salsa”

  1. April 26, 2013 at 7:42 pm

    Thanks for linking up to Friday Flash Blog. Have a wonderful and happy weekend :-)

  2. April 26, 2013 at 9:23 pm

    Thanks for Linking up with us at Friendship Friday! Please do come again! Looks like a great meal! You know, the main Chobani Factory is practically in my back yard!

  3. Sarah
    April 28, 2013 at 4:49 pm

    I am a bit sad that I am now out of the sauce! LOL What a yummy dish!

    • Melissa
      May 1, 2013 at 10:00 am

      Me, too! I used the last of it a couple days later when I made a grilled chicken salad for dinner. BTW, it was awesome on that too! I’m going to have to make it again very soon.

  4. May 17, 2013 at 5:37 pm

    Looks awesome! I will pin! :-)

    • Melissa
      May 17, 2013 at 7:15 pm

      Thank you, Julia! And thank you for linking up with me. =)

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