Grilled Flank Steak, Onion & Bell Pepper Sandwiches
Recipe: #17870
March 09, 2015
Categories: Dinner, Main Dish, Beef, Steak, Vegetables, Onions, Peppers, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Game/Sports Day, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Alcohol, Wine, Sandwiches more
"These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (449.2 g)
- Calories 458.2
- Total Fat - 24.6 g
- Saturated Fat - 6.4 g
- Cholesterol - 117.4 mg
- Sodium - 3894.2 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 4.4 g
- Sugars - 6.6 g
- Protein - 41.1 g
- Calcium - 135.7 mg
- Iron - 3.6 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine first 7 ingredients in large bowl.
Step 2
Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
Step 3
Prepare barbecue (high heat).
Step 4
Drain steaks and vegetables.
Step 5
Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter.
Step 6
Grill vegetables until beginning to brown, about 4 minutes per side.
Step 7
Slice steaks thinly across grain. Arrange steaks and vegetable on large platter.
Step 8
Serve with grilled rolls, allowing diners to assemble sandwiches.
Tips & Variations
No special items needed.
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