Skirt Steak with Port and Roquefort Recipe – Sunset Magazine

Ingredients

• 1 cup ruby port
• 1 cup whipping cream
• 1/2 cup reduced-sodium chicken broth
• 3 ounces Roquefort cheese, divided
• 1 to 1 1/4 lbs. skirt steak, cut to fit the pan as needed
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 teaspoon extra-virgin olive oil
• 1/4 cup thinly sliced green onions