Place 1 1/2 pounds flank steak in a large baking dish; pour 2/3 cup bottled Italian dressing over it. Marinate, 30 minutes. Broil steak, turning once, until browned on the outside but still pink in the middle, about 10 minutes. Let rest, 5 minutes. Meanwhile, in a large skillet, cook 2 large onions, sliced, in 2 tablespoons oil over medium-low heat until browned and soft, 15 minutes; season with salt and pepper. Cut steak across grain into thin slices; place on bottoms of 6 large crusty rolls. Top with onions, crumbled blue cheese and roll tops. Makes: 6 servings
Recipe by Kristin Eddy
The wines
• 2010 Domaine Santa Duc Cotes du Rhone Vieilles Vignes, Rhone, France: Mostly grenache with a little syrah for depth, but light on the palate with great red-fruit aroma and plush tannins. $15
• 2011 Matetic Syrah EQ, San Antonio, Chile: A cool-climate syrah from coastal Chile; spiced black-red fruit, round-the-mouth tannin, zippy finish. $25
• 2009 Lorinon Reserva Tinto, Rioja, Spain: Red Rioja can be one of the more elegant, food-friendly reds out there, as this is; lots of lengthy flavor too. $22
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