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Flank Steak Sandwiches with Roquefort Cheese


  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon chopped fresh tarragon
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup plus 2 tablespoon olive oil
  • 3/4 pound flank steak, in one piece
  • 3 ounces Roquefort cheese
  • 2 ounces cream cheese
  • 2 teaspoons fresh lemon juice
  • 1/4 cup chopped toasted walnuts
  • 6 ounces snow peas, trimmed
  • 2 kaiser (hard) rolls, split


In a small bowl, whisk togther the vinegar, mustard, tarragon, thyme, salt, and pepper. Gradually whisk in 1/3 cup of the oil until well blended. Place the flank steak in a bowl and pour all but 2 tablespoons of the vinaigrette over the meat. Cover and let marinate, turning occasionally, for 1 hour at room temperature or overnight in the refrigerator. In a food processor, puree the Roquefort, cream cheese and lemon juice until smooth. Season with pepper to taste. Scrape into a small bowl and stir in the walnuts. In a large skillet, heat 1 tablespoon of the olive oil over high heat. Add the flank steak and saute, turning once, until medium-rare, 4 to 6 minutes per side. Slice the steak crosswise on teh diagonal into thin strips. In a medium bowl, toss the sliced steak and pea pods with the remaining 2 tablespoons vinaigrette. Spread the Roquefort mixture evenly over both sides of each roll and fill with the steak and snow peas.

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