Grilled Flank Steak, Onion and Bell Pepper Sandwiches
Info
Rating
Calories
529.0
Protein
42.0
Sodium
2745.0
Fat
29.0
Ingredients
3 cups dry red wine
3 cups chopped onions
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon plus 1 1/2 teaspoons dry mustard
1 tablespoon plus 1 1/2 teaspoons ground ginger
4 1/2 pounds flank steaks
6 large bell peppers (red, yellow and/or green), cut into 3/8-inch wide strips
3 large red onions, cut into 1/2-inch-thick rings
Grilled French Bread Rolls
Directions
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.
