BACON CHIVE BUTTER

• 1/2 cup unsalted butter, at room temperature
• 3 slices bacon, cooked and finely chopped
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh parsley
• 1 clove garlic, minced
• 1 tsp cracked black pepper
• 1/4 tsp salt

GRILLED FLANK STEAK:

• 1 cup Bogle Petite Sirah
• 1/4 cup canola oil
• 2 tbsp Dijon mustard
• 2 tbsp finely chopped fresh thyme
• 1 tbsp brown sugar
• 1 tbsp cracked black pepper
• 4 bay leaves
• 2 cloves garlic, minced
• 1 1/4 tsp kosher salt
• 2 lb flank steak

BACON CHIVE BUTTER

Stir together butter, bacon, chives, parsley, garlic, pepper and salt until blended. On large piece of plastic wrap, shape herb butter into log shape with rubber spatula. Roll up tightly in plastic wrap, twisting ends of plastic wrap to seal. Refrigerate for 1 to 2 hours or freeze for 15 to 30 minutes or until firm. (Can be refrigerated for up to 5 days or frozen for up to 1 month.)

GRILLED FLANK STEAK

Stir together wine, oil, mustard, thyme, brown sugar, pepper, bay leaves, garlic and salt; pour into resealable plastic bag. Add flank steak; seal and refrigerate for at least 4 hours or up to 24 hours.

Preheat grill to medium-high heat; grease grate well. Remove flank steak from marinade; pat dry. Grill flank steak, turning once, for 4 to 5 minutes per side or until medium-rare. Transfer flank steak to cutting board. Let stand for 10 minutes; slice thinly across the grain. Slice butter into rounds; serve rounds on top of warm steak.