Steak Sandwiches With Roquefort Cheese
Source: Posted to bbq-digest by Mike Moberley

2 tsp balsamic vinegar
1 tsp Dijon style mustard
1/2 tsp chopped fresh tarragon
1/4 tsp thyme
1/4 tsp hickory salt
1/8 tsp fresh ground pepper
1/3 c olive oil; plus 2 tb olive oil
3/4 lb tender steak
3 oz Roquefort cheese
2 oz cream cheese
2 tsp fresh lemon juice
2 Kaiser hard rolls split
6 oz snow peas trimmed
4 tb butter
1 med onion thinly sliced

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 saute‚ 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, saute‚ 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. Saute onion in 2 tbsp butter till brown and mound on top.