Recipe: Grilled Flank Steak with Blue Cheese Crumb Topping and Maple-Glazed Sweet Potatoes

GRILLED FLANK STEAK WITH BLUE CHEESE CRUMB TOPPING

"This is a simple way to take an everyday steak over the top. Since it takes just a few minutes (and practically zero effort) to make the creamy-crunchy topping, think of this for your next dinner party."

1 flank steak (2 to 2 1/2 pounds), or 2 flank steaks (1 to 1 1/4 pounds each)
Salt and freshly ground black pepper
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup seasoned dry bread crumbs
1/2 cup crumbled blue cheese

TO COOK THE STEAK:
Coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat. Season both sides of the steak with salt and pepper and add to the hot pan. Cook for 5 minutes per side for medium-rare. Remove the steak from the pan and let stand for 5 minutes.

MEANWHILE, TO MAKE THE CRUMB TOPPING:
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 to 3 minutes, until soft. Add the bread crumbs and cook for 2 minutes, or until golden brown. Add the blue cheese and cook for 1 to 2 minutes, until the cheese starts to melt and the mixture is crumbly.

TOS SERVE:
Cut the steak crosswise, against the grain, into thin strips. Serve half of the steak with all of the blue cheese mixture sprinkled over the top. (Reserve the remaining steak for quesadillas.*)

QUICK SIDE DISH:

MAPLE-GLAZED SWEET POTATOES

2 pounds sweet potatoes (2 to 3 medium)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup 100% pure maple syrup
2 teaspoons Dijon mustard.

Peel and cube sweet potatoes and toss with olive oil, salt, and black pepper. Transfer the potatoes to a large, rimmed baking sheet, in a single layer.

Roast at 400 degrees F for 25 to 30 minutes, until tender. While still hot, toss the sweet potatoes with a mixture of maple syrup and Dijon mustard.

Serves 4 (with leftovers for quesadillas*)
Adapted from source: Robin Rescues Dinner by Robin Miller

*Recipe for using leftover steak: Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch Guacamole