4 servings
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
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. Â Cut steak into slices or serving-size pieces and serve with sauce.
