Yield: 8 servings
|4 tablespoons||Extra virgin olive oil|
|4||Garlic cloves, sliced|
|¼ teaspoon||Freshly ground black pepper|
|1||Flank steak, trimmed (2 lb)|
Combine the olive oil, garlic, thyme, oregano, basil, rosemary, salt and pepper in a non-corrosive casserole. Add the flank steak and turn it over once to coat. Cover and refrigerate for at least 4 hours or overnight, turning once.
Grill, broil or sear steak in a hot skillet for about 5 minutes per side, or until desired doneness. Allow the steak to cool to room temperature on a cutting board. Slice meat thinly on a diagonal against the grain. Place slices on French rolls to make sandwiches and top with horseradish slaw (recipe follows). If you make these sandwiches in advance, it's a good idea to wrap them individually in plastic wrap. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95