Custom Culinary - Broiled Flank Steak with Cabreles Sauce
Featuring Custom Culinary Gold Label Demi-Glace Sauce and Gold Label Savory Roasted Beef Base, Steak Cabrales tops steak with a chili, blue cheese sauce.
Keywords
- steak
- cabreles
- sauce
- gold label
- demi-glace
- beef base
- blue cheese
- entree
- entrees
- recipes
- entree recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.customculinary.com.
Cooking tools:
- Oven
- Broiler pan
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Tongs
- Measuring spoon
- Spoon
- Plate
- Mixing bowl
Ingredients
- 2 qt. Custom Culinary ® Gold Label Demi-Glace Sauce
- 12 oz. jar Chili Sauce
- 8 oz. Cabrales Blue Cheese, crumbled
- 14 lbs. Flank Steak
- 1/2 cup Custom Culinary ® Gold Label Savory Roasted ® Beef Base
- 1/2 cup Vegetable Oil
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