Grilled Flank Steak Onion And Bell Pepper Sandwiches Recipes

Steps:

• 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.

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

Steps:

• 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 shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil 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 135°; medium, 140°; medium-well, 145°)., 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. , 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. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.

Steps:

• Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.
• Preheat the grill.
• Grill the peppers on all sides until they are BLACK! Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve.
• Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.
• While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve.
• To assemble the sandwich:
• Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle.
• In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil to take with you for lunch. Oh baby...what a pita!

Steps:

• 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.

Steps:

• Prepare barbecue (high heat). Whisk first 5 ingredients in medium bowl. Set aside. Pull out some of inside of bread, forming thick shells. Brush corn, peppers, onion, cut sides of bread, and steaks with olive oil. Sprinkle with salt and pepper. Grill vegetables until charred and just tender and steaks until charred and cooked to medium-rare, about 15 minutes for corn, 8 to 10 minutes for peppers, and 5 to 8 minutes for onion, turning occasionally, and 3 minutes per side for steaks. Let steaks rest 5 minutes. Grill bread, cut side down, until charred, about 2 to 3 minutes.
• Cut corn from cobs; add 1 cup to bowl with mayonnaise mixture and stir to coat. Season to taste with salt and pepper.
• Cut steaks diagonally against the grain into 1/3- to 1/2-inch-thick strips. Arrange steak slices, peppers, and onion over bottom halves of bread. Spoon corn mayonnaise over. Top with bread, pressing slightly to compact. (If using ciabatta, cut into 6 sandwiches.) only 377 calories!

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Steps:

• Place the flank steak in a sturdy resealable plastic bag. Add the sliced onions, placing them both under and on top of the meat. Mix remaining ingredients to make marinade, and pour over the meat and onions. Seal the bag and refrigerate for a minimum of 8 hours, turning the bag occasionally.
• To cook: Heat the grill. Remove the onions from the marinade, place them in an oven-proof dish and bake them (covered) for 20-30 minutes at 350 degrees. Grill the meat, turning once. The original recipe says 2" from something called "hot coals". My gas grill doesn't have "hot coals", but I've heard of them -- Take care not overcook it; Medium is overcooked, IMHO.
• To serve, slice the meat thinly across the grain and top with the baked onions, or at least be honest, and tell guests that the sliced onions are available. Saving them for yourself is not polite.