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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. I used 1 pound of steak.
Steak Charlemagne
2 Kansas City Boneless Strip Steaks
3/4 cup Italian seasoned bread crumbs
1 tsp. chopped garlic
Olive oil
Salt to taste

4 oz. Roquefort Cheese

Combine bread crumbs, garlic and salt. Dip each steak in olive oil (letting excess drip off) and then into the bread crumbs covering all sides. Repeat dipping steak in oil and bread crumbs (steaks are breaded twice). Cover with waxed paper and refrigerate at least 30 minutes.

In a saute pan, saute steaks in olive oil on both sides until desired temp. Sprinkle with crumbled Roquefort and cover pan for 1-2 minutes until cheese melts. Serve immediately.

Jasper & Jack's Notes:Roquefort cheese is made from ewes' (sheep's) milk, and is one of the world's oldest known cheeses. It was mentioned by Pliny, and was Charlemagne's favorite cheese. In 1411 Charles VI of France gave sole rights to the ageing of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort still must be aged in the caves there today.
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. Had to use generic BBQ seasoning.
Steak Slices & Blue Cheese Salad
4 ounces Roquefort Cheese, crumbled
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 Tbl. Sweet Cream Sherry Wine
3-4 Drops Tabasco

In a small mixing bowl, whisk together all ingredients. Refrigerate.

1 Head Romaine Lettuce
1 Leftover KC Boneless Strip Steak (Sliced Thin)
Gates & Sons BBQ Seasoning
1/2 Tabl. Butter
1 Tomato diced

Sprinkle steak slices with BBQ seasoning. Saute with butter in pan 2-3 minutes..

To Serve: Lay out one whole head of romaine on a platter. Layer with steak slices and top with salad dressing and chopped tomatoes.