Name: Peppery Beef with Blue Cheese Sauce
Ingredients: 12 oz Flank steak, all visible fat removed; 2 ts Coarsely cracked pepper; Vegetable oil spray; 1 ts Light margarine; 1 Clove garlic, minced, or 1/2 tsp. bottled minced garlic; 1 tb All-purpose flour; 2/3 c Fat-free milk; 2 tb Crumbled blue cheese (about 1/2 ounce); 2 tb Finely chopped green onion (1 to 2); 1 tb Dry white wine or nonalcoholic white wine-opt

The supreme test of goodness is not in the greater but in the smaller incidents of our character and practice; not what we are when standing in the searchlight of public scrutiny, but when we reach the firelight flicker of our homes; not what we are when some clarion-call rings through the air, summoning us to fight for life and liberty, but our attitude when we are called to sentry-duty in the gray morning, when the watch-fire is burning low. It is impossible to be our best at the supreme moment if character is corroded and eaten into by daily inconsistency, unfaithfulness, and besetting sin.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Meats, Low fat	4	Servings

INGREDIENTS

12	oz	Flank steak, all visible fat removed
2	ts	Coarsely cracked pepper
		Vegetable oil spray
1	ts	Light margarine
1		Clove garlic, minced, or 1/2 tsp. bottled minced garlic
1	tb	All-purpose flour
2/3	c	Fat-free milk
2	tb	Crumbled blue cheese (about 1/2 ounce)
2	tb	Finely chopped green onion (1 to 2)
1	tb	Dry white wine or nonalcoholic white wine-opt

INSTRUCTIONS

SAUCE
Make 6 shallow crisscross slashes on the meat ( 3 inch each direction).
Rub meat with about half the pepper.  Make 6 slashes on other side of meat.
Rub with remaining pepper.
Lightly spray the unheated rack of a broiler pan with vegetable oil spray.
Broil meat 3 to 5 inches from the heat for 5 minutes. Turn and broil 3 to 5
minutes, or until desired doneness.
Meanwhile, for sauce, melt margarine in a small saucepan over medium heat.
Add garlic; cook for 1 minute.
Stir in flour, then stir in milk all at once ( a whisk works well). Cook
and stir until thickened and bubbly, about 5 minutes; cook and stir 1
minute more.  Remove from heat.  Stir in remaining sauce ingredients.
To serve, thinly slice meat diagonally across the grain.  Serve with sauce.
Serves 4  Typed in MMFormat by cjhartlin@msn.com  Source: Cookbook Digest
Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11, 1999

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