Ingredients Jump to Instructions ↓

  1. 1 pound beef flank or skirt steak -

  2. 2 red bell peppers, cut into 6 wedges each Salt Pepper -

  3. 1 loaf (1 pound) French bread -

  4. 4 ounces herb-garlic goat cheese Relish: -

  5. 1 jar (6 to 7-1/2 ounces) marinated artichoke hearts -

  6. 2 tablespoons fresh lemon juice -

  7. 1/4 cup chopped Kalamata olives -

  8. 1 clove garlic , finely chopped -

  9. 1/2 teaspoon freshly grated lemon peel -

  10. 1/4 cup thinly sliced fresh basil

Instructions Jump to Ingredients ↑

  1. To prepare relish, drain artichoke hearts, reserving 1/4 cup marinade. Combine reserved marinade and lemon juice in small bowl. Set aside. Chop artichoke hearts. Combine artichoke hearts, olives, garlic, lemon peel and 1 teaspoon marinade mixture in small bowl. Cover and refrigerate. Place beef steak and remaining marinade mixture in food-safe plastic bag; turn steak to coat. Close bag securely. Marinate flank or skirt steak in refrigerator 6 hours or as long as overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes); skirt steak 10 to 13 minutes (8 to 12 minutes on gas grill) for medium rare (145F) to medium (160F)doneness, turning occasionally. Grill peppers 12 to 16 minutes (7 to 11 minutes on gas grill) or until tender, turning occasionally. Carve steak across the grain into thin slices. Season with salt and black pepper, as desired. Meanwhile cut bread lengthwise in half. Grill, cut sides down, 1 to 2 minutes or until lightly toasted. Spread goat cheese on toasted sides of bread. Stir basil into artichoke relish. Top bread bottom with steak slices, relish and peppers. Close sandwich. Cut crosswise into quarters.


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