Flank Steak w Blue Dark Wood Square small

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!
Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4


  • 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.
Keyword danish blue cheese, grilled flank steak, grilled vegetables, imported blue cheese