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1995-09-27
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Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: Flank Steak Sandwiches with Roquefort Cheese
Message-ID: <L8DZUU8@taronga.com>
Date: Fri, 18 Feb 1994 00:31:43 GMT
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.