Flank Steak, Roquefort Cheese Butter [barbecue]
Comments:	The strong taste of chives and Roquefort cheese melts into these marinated steaks to mix into meat juices. If desired, use any other Blue cheese instead of Roquefort cheese. Roquefort cheese butter can be prepared ahead of time if kept refrigerated but it should never be kept at room temperature.
Servings:	4

1 approximately 1 1/2-pound [680-g] flank steak Any strong-tasting French salad dressing, to marinate the meat Roquefort Cheese Butter 1/4 cup [60 g] butter or margarine 1/2 cup [115 g] grated Roquefort cheese 1 clove garlic, minced 1 tablespoon [15 mL] chopped chives 2 tablespoons [30 mL] Brandy

Lay flank steak into a shallow glass dish. Completely cover steak with French salad dressing; leave to marinate, refrigerated, for quite a few hours. To prepare Roquefort cheese butter, cream together butter or margarine and Roquefort until really smooth. Mix in minced garlic, chopped chives and Brandy. Transfer Roquefort cheese butter into a clean bowl. Preheat barbecue until really hot. Remove steak from marinade. Barbecue steak onto barbecue rack over really hot charcoals until done to taste, for approximately 5 minutes on each side if you want your steak rare. Transfer done steak onto a warm serving plate. Slice steak sideways, into 1/8-inch [3-mm] thick slices. Spoon Roquefort butter over steak slices, and serve.