3 lb. flank steak, trimmed
1/4 cup cracked black pepper
1/4 cup chopped garlic
6 bay leaves, fresh if possible
1 tablespoon fresh chopped rosemary
3/4 cup Oregon or other good Pinot Noir
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 cup good quality beef broth
3 tablespoon unsalted butter, softened
2 tablespoon of flour
8 oz. Oregon blue cheese or other mild blue cheese, crumbled
Freshly ground pepper
Rub the steak with the cracked pepper and garlic and place it in a shallow glass or stainless steel dish. Add the bay leaves, rosemary, wine, olive oil and vinegar. Cover and refrigerate for 24 hours, turning the meat 2 or 3 times.
You can broil or cook stove top. OR Prepare a charcoal fire. Remove the meat from the refrigerator 30 minutes before cooking.
Remove the meat from the marinade and pat dry with a towel. Strain the marinade into a medium saucepan and discard the herbs and spices. Bring the liquid to a low boil and continue boiling until it is reduced by half. Add the beef broth to the wine reduction and bring to a simmer.
Sauce: Combine the butter with the flour, mixing it completely. In small bits, whisk the butter flour mixture into the wine mixture, whisking well after each addition until a smooth sauce of the desired thickness has been achieved. Season to taste with salt and pepper and keep warm over very low heat.
Season the steak generously with salt and pepper and broil or grill. Cook for 3 minutes on each side for a total of 12 minutes for medium rare. For medium, cook 1 minute longer on each side, for a total of 14 minutes.
Transfer the meat to a warm serving platter. Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese, stirring until smooth. Check the seasoning and adjust as necessary.
Cut the steak on the diagonal across the grains into 1/4″ slices and arrange on a platter. Top with the sauce and garnish with the remaining cheese.
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