Title: Grilled Flank Steak, Onion And Bell Pepper Sandwiches
Categories: June 1990
Yield: 1 servings

3 c Dry red wine
3 c Chopped onions
2 1/4 c Soy sauce
3/4 c Olive oil
8 lg Garlic cloves; chopped
1 tb Plus 1 1/2 teaspoons dry
-mustard
1 tb Plus 1 1/2 teaspoons ground
-ginger
4 1/2 lb Flank steaks
6 lg Bell peppers; (red, yellow
-and/or
; green), cut into
; 3/8-inch widestrips
3 lg 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

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