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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âMy sister and I found this recipe 15 years ago, changed a few ingredients and made it our own, recalls Elizabeth Hiner of Chico, California. Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer.â Ingredients:
1 cup chopped onion |
1 cup dry red wine or beef broth |
3/4 cup reduced-sodium soy sauce |
1/2 cup olive oil, divided |
4-1/2 teaspoons minced garlic, divided |
1-1/2 teaspoons ground mustard |
1-1/2 teaspoons ground ginger |
1 beef flank steak (1-1/2 pounds) |
1 medium sweet red pepper, cut into 1-inch strips |
1 medium sweet yellow pepper, cut into 1-inch strips |
1 medium red onion, thickly sliced |
1/4 teaspoon pepper |
6 french rolls, split |
Directions:
1. In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.
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