2 to 3 tbsp. cooking oil
Salt and freshly ground pepper
1 strip steak (about 16 oz.) cut 2 inches thick
2 tbsp. balsamic vinegar
1/2 c. water
2 green onions, thinly sliced
1/4 c. heavy cream
2 to 3 oz. dry Roquefort cheese
8 to 10 leaves romaine lettuce, rinsed and torn in pieces

Heat oven to 350 degrees. On the stove, heat a heavy 9 inch ovenproof saute pan. When pan is very hot, add oil. Season steak with salt and pepper and saute 3 minutes on each side. Pour off oil and place steak in the oven. Measure remaining ingredients. After about 5 minutes (for medium rare), remove steak from the oven, put it on a plate and keep in a warm place. Return pan to the stove and add vinegar and water. Deglaze pan. When the liquid has been reduced by half, add onions and cream. Bring to a boil and add cheese. Immediately remove from heat. The cream and cheese will combine to create a rich, creamy dressing for the salad. Slice steak across the grain. Divide romaine lettuce between two warmed plates. Layer steak over lettuce and spoon sauce over meat.