Grilled Steak Sandwich with Onion and Peppers
Prep Time: 15 minutes Cook Time: 15 minutes Makes: 6 servings
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and freshly ground pepper
1 1/2 lb (750 g) flank steak
1 large onion, cut in thick rounds
1 red pepper, quartered
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) grainy mustard
6 crusty buns
1 1/2 cups (375 mL) arugula
1/2 cup (125 mL) crumbled goat cheese
Stir together 2 tbsp (30 mL) of the oil, Worcestershire sauce, soy sauce, vinegar, sugar, garlic and half each of the salt and pepper. Pour into resealable bag; add flank steak. Refrigerate for at least 1 hour and up to 24 hours.
Preheat grill to medium-high heat; grease grate well. Brush onion and pepper with remaining oil; season with remaining salt and pepper.
Grill steak, turning once, for about 10 minutes or until medium-rare. Transfer to cutting board and tent with foil. Let stand for 5 minutes then slice across the grain.
Meanwhile, grill onion and pepper for 5 to 7 minutes over medium heat or until grill-marked. Slice onion rings in half and pepper into strips.
Combine mayonnaise and mustard; spread evenly on buns. Top with arugula, steak, onion, pepper and goat cheese.
Substitute crumbled blue cheese for goat cheese if desired.