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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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