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Elk with Blue Cheese-Port Sauce





MARINADE:
   
   1 cup tawny port
   1 can (5.5 oz.) spicy vegetable juice
1/3 cup thinly sliced green onions
   2 cloves garlic, minced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon ground allspice
   1-lb. top round steak, 1/2 to 3/4 inch thick
1/2 cup beef or Elk stock
   2 to 4 oz. blue cheese, crumbled

                       4 servings



In large sealable plastic bag, combine marinade ingredients.  Using sharp knife, score steak at 1-inch intervals in crisscross pattern to 1/8-inch depth.  Place steak in bag, seal bag and turn to coat steak.  refrigerate 4 hours, turning bag occasionally.

Prepare grill for medium-direct heat.  Drain and reserve marinade from steak.  Set steak aside.  Place marinade in 2-quart saucepan.  Bring to a boil over medium-high heat.  Boil for 6 to 8 minutes, or until sauce is reduced to 1 cup.  Add stock.  Return to a boil.  Boil for 4 to 6 minutes, or until sauce is reduced to 1 cup again.  Stir in cheese.  Set sauce aside and keep warm.

Grill steak, covered, for 8 to 10 minutes, or until meat is desired doneness, turning steak over once.  Cut steak into slices or serving-size pieces and serve with sauce.

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