Steak sandwiches with roquefort cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Balsamic vinegar |
| 1 | teaspoon | Dijon Style Mustard |
| ½ | teaspoon | Chopped fresh tarragon |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Hickory salt |
| ⅛ | teaspoon | Fresh ground pepper |
| ⅓ | cup | Olive oil; plus |
| 2 | tablespoons | Olive oil |
| ¾ | pounds | Tender steak |
| 3 | ounces | Roquefort cheese |
| 2 | ounces | Cream cheese |
| 2 | teaspoons | Fresh lemon juice |
| 2 | Kaiser hard rolls split | |
| 6 | ounces | Snow peas trimmed |
| 4 | tablespoons | Butter |
| 1 | medium | Onion thinly sliced |
Directions
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 ⅓ 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, 3-6 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 bbq-digest by mike moberley <lonechimney@...> on Mar 19, 1998