- 1 pound grass-fed flank steak
- 1 small red chile, minced
- 3 tablespoons Worcestershire sauce
- Salt and pepper
- 16 rosemary sprigs (about 3 inches long)
- 4 ounces Rogue Creamery Smokey Blue
With the tip of a sharp knife, lightly score both sides of the steak in a diamond pattern. Toss the flank steak with the chile, Worcestershire, salt and pepper and refrigerate overnight.
Heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side until medium rare. (Or you may grill it.) Cut 16 thin slices across the grain. (You may have extra flank steak. How about fried rice for tomorrow’s dinner?!)
Strip all but the last inch of leaves off each rosemary sprig. Place a small piece (about 1 teaspoon) of blue cheese at the end of each slice of flank steak and roll each slice into a tight coil. Punch a hole through all the layers with a skewer or a thin chopstick. Insert a rosemary sprig through the hole made by the skewer.
Serve with horseradish sauce or Worcestershire sauce for dipping.