Grilled flank steak, onion and bell pepper sandwiches

Yield: 1 servings

Measure Ingredient
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
; 1/2-inch-thick
; rings
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.

Serves 12.

Bon Appetit June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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