Recipe - Steak Sandwiches With Roquefort Cheese

2 teaspoon Balsamic vinegar
1 teaspoon Dijon Style Mustard
One half teaspoon Chopped fresh tarragon
One fourth teaspoon Thyme
One fourth teaspoon Hickory salt
1/8 teaspoon Fresh ground pepper
1/3 cup Olive oil; plus
2 tablespoon Olive oil
Three fourths pound Tender steak
3 ounce Roquefort cheese
2 ounce Cream cheese
2 teaspoon Fresh lemon juice
2 Kaiser hard rolls split
6 ounce Snow peas trimmed
4 tablespoon Butter
1 md Onion thinly cut or sliced up

This is a great recipe which is even better with the steak and onions
cooked on the grill or smoked(depends on how hungry and impatient you are
at the time!). This recipe made it to the state finals in Colorado several
years ago.

In a bowl, soak the snow peas in cold water. In a small bowl whisk together
the vinegar, mustard, thyme, tarragon, salt and pepper. Gradually whisk in
1/3 cup oil till well blended. Place the steak in a bowl and pour all but 2
tbsp marinade over meat. Cover, turning once, refrigerate overnight. In a
blender, puree the Roquefort, cream cheese and lemon juice until smooth.
Season with pepper to taste. In a large skillet, heat 1 tbsp olive oil over
high heat. Add drained and dried snow peas and sauté till bright green but
still crisp, about 1 minute. Remove and set aside, keep warm. Add remaining
1 tbsp olive oil to skillet and reduce heat to moderate high. Add steak,
sauté turning once, until medium rare, 36 minutes per side. Slice steak
crosswise into thin strips. In a medium bowl toss the steak and snow peas
with remaining 2 tbsp marinade. Butter and toast the buns lightly. Spread
with Roquefort mix on both sides, fill with snow peas and steak. Sauté
onion in 2 tbsp butter till brown and mound on top. Probably makes 1 snack
for belly!

Posted to bbqdigest by mike moberley lonechimney@earthlink.net on Mar
19, 1998