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

Preparation:

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.