Serve with Stags Leap District Cabernet Sauvignon
Created by Winery Chef Eric C. Maczko

Ingredients:
2 pounds flank steak
6 scallions

For Marinade:
3 cloves garlic, minced
1 cup olive oil
1 cup prune juice
4 ounces Worchester sauce
3 ounces soy sauce
1/2 teaspoon thyme, chopped
1/4 cup olives, pureed
Salt and pepper to taste

Combine all ingredients in a container large enough to accommodate steaks. Trim excess fat from steaks and submerge in marinade overnight or up to 3 days.

For Cream:
10 tablespoons crème fraîche
1 tablespoon walnuts
2 teaspoons horseradish
1 teaspoon chives, chopped
Salt and pepper to taste

Toast walnuts in a dry pan until lightly browned and aromatic. Allow to cool then chop. Combine all ingredients in a small bowl.

Remove steaks from marinade, season generously with salt and pepper, and grill over an open flame to desired doneness. Allow steaks to rest in a warm place at least 5-10 minutes. Slice steaks thinly on an extreme bias across the grain. Finish with a small amount of cream and garnish with a lightly grilled scallion.

Yields 6 servings

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