RECIPE: Flank Steak with Gorgonzola & Blueberry Block 4 Sauce

1 Flank steak – approx 2lbs
2 cloves garlic, minced
¼ cup Worcestershire sauce
¼ cup Block 4 (or balsamic vinegar)
1 teaspoon Dijon mustard
2 tablespoons honey
Salt & pepper
Gorgonzola cheese (or crumbled blue cheese)

Blueberry-Block 4 Sauce

6 ounces fresh or frozen blueberries (add 1 tablespoon honey)
¼ teaspoon salt
2 tablespoons Block 4 or 2 tablespoons aged balsamic vinegar (or both)


Mix all marinade ingredients together in a re-sealable plastic bag & add the meat. Cover and chill overnight, allow the meat to rest at room temperature for 30-45 minutes before cooking.

For the blueberry B4 sauce, pour the berries into a small sauce pan with the honey and salt over medium high heat until bubbly, about 3-5 minutes. Add the remaining ingredients to the sauce. Bring to a boil, reduce to a low simmer. Cook for about 15 minutes until thickened and reduced, stirring occasionally.

While the sauce simmers, preheat grill to medium-high and grill for 5 minutes on each side (for medium rare to medium). Remove from grill, sprinkle gorgonzola over the top. Let the meat rest for about 10 minutes before slicing. Slice at a 45 degree angle. Drizzle with sauce to finish.