Recipe: Blackened Flank Steak Deglazed with Wine and Blue Cheese

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	Users > Robert Beaupre > ChefandFatman > Beef > Blackened Flank Steak Deglazed with Wine and Blue Cheese

Blackened Flank Steak Deglazed with Wine and Blue Cheese

Ingredients:
1		Flank Steak(cut in half across the grain to fit your skillet)
1 Tbs		Olive Oil
1 tsp		Salt
2 Tbs		Chef Paul Prudhommes Blackened Steak Magic
1/2 cup		Stonehaven Vineyards Shiraz Cabernet (plus a glass for the chef)
2 Tbs		Blue Cheese

Preperation:

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.

Servings: 2

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