Though steak is not as much a mainstay as it once was, a good steak
sandwich is always welcome. It's particularly good on a flavorful
artisan roll (try our Grande Bolo). You can make the Yellow Pepper
Ketchup as few days ahead and refrigerate it, marinate the steak
the night before and when you're ready to eat, simply fire up the
grill - making this a great casual meal for entertaining friends
on a warm, summer evening.
For the steak:
3 cloves garlic, minced
6 scallions, minced
¼ cup olive oil
½ cup dry red wine
¼ cup soy sauce
1 teaspoon ground cumin
1 ½ pounds trimmed flank steak
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 large white or sourdough rolls, split
2 cups shredded romaine
Yellow Pepper Ketchup (recipe follows)
¼ cup chopped cilantro
Combine the garlic, scallions, oil, wine, soy sauce, and cumin
in a resealable plastic bag. Add the steak and seal. Marinate
in the refrigerator for at least 4 hours or up to 24 hours.
Preheat the grill or broiler. Remove the steak and pat dry. Sprinkle
with the salt and pepper and grill to desired doneness, about
4 to 5 minutes per side for medium rare. Let steak rest for 5
minutes.
Toast the rolls, cut sides down, until golden brown. Thickly
slice the steak on the an angle across the grain. Spread the bottoms
of the rolls with the romaine, dividing evenly. Top with the steak
slices and pepper ketchup and sprinkle with the cilantro. Top
with the tops of the rolls and serve.
Yellow Pepper Ketchup
Makes 2 cups
2 yellow bell peppers, roasted, peeled, and seeded
1 medium onion, chopped
1 large clove garlic, minced
½ cup apple cider vinegar
2 tablespoons canola oil
2 tablespoons brown sugar
¼ teaspoon salt
¼ teaspoon minced canned chipotle chili in adobo sauce
Coarsely chop the peppers and combine with the remaining ingredients
in a medium saucepan. Bring to a boil, reduce the heat, and simmer,
covered, stirring occasionally, for 30 minutes or until the vegetables
are tender. Transfer to a food processor and process until smooth.
Chill at least 2 hours or up to 2 days.
Serves 4
