Grand prize winner of the Beringer Wine Great Steak Challenge

Scale

1 cup Beringer’s Founders’ Estate Shiraz

1 cup beef broth

½ cup dried sweetened cranberries

2 tablespoons molasses

1 1/2 pounds flank steak, about ¾-inch thick

kosher salt

freshly ground black pepper

18 cup-shaped leaves of Boston lettuce

½ cup sliced green onions

¼ cup crumbled gorgonzola cheese

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Heat covered gas grill to high.
In a medium skillet, bring wine, broth, cranberries and molasses to a boil. Boil sauce, stirring occasionally, for 20 to 22 minutes or until reduced and slightly syrupy; set aside.
Meanwhile, season steak on both sides with a generous amount of salt and pepper.
Place steak on hot, lightly greased grill rack. Grill steak 2 to 3 minutes or until well browned. Turn, and grill other side for 2 to 3 minutes or until well browned.
Reduce gas grill temperature to medium. Grill steak 7 to 9 minutes or until medium-rare (125 degrees on an instant read thermometer).
Transfer steak to a cutting surface; let rest for 5 to10 minutes.
Thinly slice steak across the grain.
Arrange lettuce cups on a large platter.
Fill lettuce cups with steak.
Top steak with cranberry-wine sauce, a sprinkle of green onions and cheese.

Serve with Beringer’s Founders’ Estate Shiraz.