Chipotle-Rubbed Flank Steak

I really don't like cheese except maybe melted mozzarella. Sorry Doug Dingel, I don't get too excited when you bring your plate of cheese to parties. It's just not in me. But every Cooking Light recipe that has had Blue Cheese or Gorgonzola as an ingredient I've loved, including tonight's Chipotle-Rubbed Flank Steak I loved the chipotle and I loved the Gogonzola sauce. It was delicious. The meat was a little tougher than I'd have liked. I wasn't crazy about the cut of meat I got. Because the guy in the meat department didn't have flank steak, he talked me into skirt steak. I think it was thinner than flank steak would have been and so the meat got a bit overcooked. I hate it when that happens. Next time, and there will be a next time, I'll simply hold out for flank steak. In a couple of days I've got Pork Tenderloin with Blue Cheese and Pears scheduled again. I'm looking forward to that.