Instructions: Rub the flank steak with the cracked pepper and garlic and place in a nonaluminum container. Add the bay leaves, rosemary, wine, olive oil, and vinegar. Cover and refrigerate for 24 hours, turning the meat 2-3 times during this period.

Prepare a fire on the grill. Remove the meat from the refrigerator 30 minutes before grilling.

Remove the meat from the marinade and dry with a paper towel. Strain the marinade into a medium nonaluminum saucepan, discarding the herbs and spices, and boil over medium heat until it has reduced by half.

Add the beef stock to the simmering marinade mixture. Mix the cornstarch with the water and whisk it into the simmering stock.

Reduce the heat to medium-low and allow the sauce to simmer and thicken for 5-7 minutes.

Season the flank steak with salt and pepper and grill over medium-high heat for 3 minutes on each side, then turn and cook 3 minutes again on each side again, turning until a total cooking time of 20 minutes for medium.

Transfer the meat to a warmed platter and let sit in a warm place.

Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese, stirring until smooth. Add salt and pepper if necessary. Cut the steak into 1/4 inch diagonal slices.

Serve topped with sauce and garnish with remaining blue cheese.

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