Recipe Database
Blackend Flank Steak Deglazed with Wine and Blue Cheese
Blackend Flank Steak Deglazed with Wine and Blue Cheese
Serves: Serves 2

1 Flank Steak(cut in half across the grain to fit your skillet)
1 Tablespoon Olive Oil
1 Teaspoon Salt
2 Tablespoons Chef Paul Prudhommes Blackened Steak Magic
˝ Cup Stonehaven Vineyards Shiraz Cabernet (plus a glass for the chef)
2 Tablespoons Blue Cheese

Rub both sides of the flank steak down with the olive oil and season with the salt and Chef Paul Blackened Steak Magic. In a VERY HOT skillet - sear the flank steak for three(3) minutes per side. Turn off heat to pan(this is important - to prohibit flame) add the Stonehaven wine and blue cheese. Move the flank steak around the pan to pick up the flavors of the blue cheese and wine until evaporated(about 1 minute). Let the steak rest for ten(10) minutes before slicing VERY THIN - ACROSS THE GRAIN. Makes the Worlds Finest Figitas, Steak Sandwiches, or served just the way they are as a main course.

Recipe courtesy of “Chef Mike” Monahan.