• 6servings
  • 50minutes
  • 479calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 cup dry red wine or beef broth

  3. 3/4 cup reduced-sodium soy sauce

  4. 1/2 cup olive oil, divided

  5. 4-1/2 teaspoons minced garlic, divided

  6. 1-1/2 teaspoons ground mustard

  7. 1-1/2 teaspoons ground ginger

  8. 1 beef flank steak (1-1/2 pounds)

  9. 1 medium sweet red pepper, cut into 1-inch strips

  10. 1 medium sweet yellow pepper, cut into 1-inch strips

  11. 1 medium red onion, thickly sliced

  12. 1/4 teaspoon pepper

  13. 6 French rolls, split

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a large resealable plastic bag; add steak. Pour remaining marinade into another resealable plastic bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.

  2. Drain and discard marinade from steak. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

  3. Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.

  4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.

  5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately. Yield: 6 servings.


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