Milk Marinated Blackened Flank Steak with Fennel and Slaw
This blackened flank steak marinated in real dairy milk is a flavor-packed dish by Chef Joey Ward, featuring tender steak soaked in a rich milk marinade, then seared with smoky blackening spices. Served alongside a crisp fennel and buttermilk slaw with bleu cheese, this recipe balances creamy, tangy, and savory flavors for a standout meal for entertaining or a weeknight upgrade.
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MARINADE TIME: 4-24 hours
PREP TIME: 15 minutes
COOK TIME: 10 minutes
CHILL TIME: 30 minutes
SERVINGS: 4-6
TOTAL TIME: 4 hours and 55 minutes
Ingredients
For the Marinade:
1 Flank steak, trimmed of excess fat
4 cups whole milk
¼ cup chopped garlic
3 TB Kosher salt
3 TB Dijon mustard
To Finish Steak:
1/4 cup blackening seasoning
4 TB cooking oil
Large flake salt, for finishing
For Fennel + Buttermilk Slaw:
2 heads fennel, shaved thin
2 cups buttermilk
¼ cup sugar
2 TB garlic, minced
½ cup scallions, sliced
¼ cup bleu cheese crumbles
2 TB red wine vinegar
½ TB kosher salt
2 tsp black pepper
Notes
Source of recipe: Chef Joey Ward
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Instructions
Marinade:
Place all items (minus steak) into a container and blend together.
Submerge steak into marinade and chill for 4-24 hours.
Steak:
Remove steak from the marinade and dry well with paper towels.
Coat steak in blackening spice.
In a hot pan, sear steak with oil on both sides until the steak is seared and blackened (but not burned). Remove steak from pan and allow to rest before slicing.
Slice and finish with flake salt, and serve with fennel slaw.
Fennel + Buttermilk Slaw:
Mix buttermilk, sugar, garlic, salt, and pepper together in a bowl until seasonings are dissolved/ incorporated.
Add fennel, scallions, and bleu cheese and mix well.
Let sit (refrigerated) for at least 30 mins before serving.
Serve chilled.