Servings

8

Author Notes

A London broil with a Northwest twist, this flank steak departs from the usual barbecue fare. To maintain the theme, serve it with crusty sourdough bread, a salad, and a lush Pinot Noir from the region.

Ingredients

3 pounds flanks 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 wine
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 cup homemade or good-quality beef broth
3 tablespoons unsalted butter, softened
3 tablespoons flour
salt freshly ground pepper
8 ounces Oregon blue cheese or other mild blue cheese, crumbled

(about 2 cups loosely packed) fresh watercress for garnish

Instructions

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.

Prepare a charcoal fire. Remove the meat from the refrigerator 30 minutes before cooking.

Remove the meat from the marinade and pat it dry with a towel. Strain the marinade into a medium nonreactive 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.

Make a beurre manie by combining the butter with the flour, incorporating 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 with salt and pepper and grill it over medium-hot coals for 3 minutes per side. Then turn and cook again on each side for 3 minutes for a total cooking time 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 and let rest in a warm spot. 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, with salt and pepper.

Cut the steak on a diagonal across the grain into 1/4 inch slices and arrange on a platter. Top with sauce and garnish with watercress and the remaining cheese.