Steak Sandwiches With Roquefort Cheese

The apostles of Satan are not saloon-keepers and white-slave traffickers, but are for the most part ordained ministers. Thousands of those who occupy our modern pulpits are no longer engaged in presenting the fundamentals of the Christian Faith, but have turned aside from the Truth and have given heed unto fables. Instead of magnifying the enormity of sin and setting forth its eternal consequences, they minimize it by declaring that sin is merely ignorance or the absence of good. Instead of warning their hearers to “flee from the wrath to come” they make God a liar by declaring that He is too loving and merciful to send any of His own creatures to eternal torment. Instead of declaring that “without shedding of blood is no remission,” they merely hold up Christ as the great Exemplar and exhort their hearers to “follow in His steps.”

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami		1	Servings

INGREDIENTS

2	t	Balsamic vinegar
1	t	Dijon Style Mustard
1/2	t	Chopped fresh tarragon
1/4	t	Thyme
1/4	t	Hickory salt
1/8	t	Fresh ground pepper
1/3	c	Olive oil, plus
2	T	Olive oil
3/4	lb	Tender steak
3	oz	Roquefort cheese
2	oz	Cream cheese
2	t	Fresh lemon juice
2		Kaiser hard rolls split
6	oz	Snow peas trimmed
4	T	Butter
1		Onion thinly sliced

INSTRUCTIONS

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 sautÃ© 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,  sautÃ© 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. SautÃ© 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@earthlink.net> on  Mar 19,
1998

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3401 Calories From Fat: 2711 Total Fat: 305.5g Cholesterol: 452.4mg Sodium: 2004.2mg Potassium: 1643.6mg Carbohydrates: 93.1g Fiber: 9.7g Sugar: 20.1g Protein: 79g