• 2 tsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 1/2 tsp. fresh tarragon
• 1/4 tsp. thyme
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/3 cup olive oil
• 1-1/2 lbs. boneless beef top sirloin steak
• 3 ounces Roquefort cheese
• 2 ounces cream cheese
• 2 tsp. fresh lemon juice
• 1/4 cup walnuts, toasted and chopped
• 2 Tbs. olive oil
• 4 red lettuce leaves
• 4 Kaiser rolls

Whisk together the first 7 ingredients. Then gradually whisk in the olive oil. Place the steak in a shallow dish and pour all but 2 Tbs. of the vinaigrette over the top. Marinate for at least 1 hour in the refrigerator. In a blender or food processor, puree the cheese, cream cheese, and lemon juice. Transfer to a bowl and add the walnuts. In a large skillet, heat the olive oil over medium-high heat. Add the steak and sauté, turning once, for 7-8 minutes per side (adjust time for desired doneness). Slice into thin strips. Toss strips with remaining vinaigrette. Spread cheese mixture evenly on both sides of each Kaiser roll and fill with the steak strips. Add lettuce. Serve.

Per serving: calories 910, fat 57.0g, 57% calories from fat, cholesterol 186mg, protein 64.3g, carbohydrates 33.2g, fiber 1.8g, sugar 4.1g, sodium 906mg, diet points 23.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 2.1, Lean meat: 0.9, Fat: 9.5, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wine is: Cabernet Sauvignon.