Yield: 1 servings
|3 cups||Dry red wine|
|3 cups||Chopped onions|
|2¼ cup||Soy sauce|
|¾ cup||Olive oil|
|8 larges||Garlic cloves; chopped|
|1 tablespoon||Plus 1 1/2 teaspoons dry mustard|
|1 tablespoon||Plus 1 1/2 teaspoons ground ginger|
|4½ pounds||Flank steaks|
|6 larges||Bell peppers; (red, yellow and/or|
|; green), cut into|
|; 3/8-inch widestrips|
|3 larges||Red onions; cut into|
|Grilled French Bread Rolls|
Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat.
Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.
Bon Appetit June 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.