Using a box grater, grate potatoes and onion into a strainer set over the sink. Drain the potato and onion mixture, but do not rinse. Add to a large bowl and set aside.

In a separate medium bowl, beat eggs with garlic, salt, pepper and rosemary. Add the egg mixture to the potatoes and onion. Add flour and mix well until combined.

Heat 1 tsp olive oil in a heavy skillet over medium-high heat. Drop in potato mixture into the pan, one heaping tablespoon at a time, and spread out into a circle. Cook until brown on both sides. Remove to a baking sheet. Once cooked, keep pancakes warm in the oven set to 175 degrees.

To make the sauce, heat butter over medium high heat in a medium saucepan. Once melted, add onions and sauté until browned, approximately 5 to 6 minutes. Whisk in flour and cook for approximately 1 minute. Stir in cream and red wine. Allow the mixture to thicken and bubble before adding in the blue cheese. Stir until melted and thick. Season with salt and pepper to taste.

In a separate heavy skillet, heat 1 tsp olive oil over medium-high heat. Season steak with salt and pepper. Once the pan is hot, add the flank steak. Cook steak for 30 seconds and then flip. Add in butter and rosemary sprigs at this time. Continue to cook, basting the steak with the butter, until cooked to desired doneness. As you cook the steak, you’ll want to flip is every minute so they color evenly on both sides. Rest 10 minutes before slicing into thin strips.

To create the stacks, begin with a potato pancake. Top with 1 Tbsp of red wine blue cheese sauce. Add a couple slices of steak and repeat these layers once more, finishing with a potato pancake on top. Garnish with rosemary and blue cheese crumbles.