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Categories:
flank steaks crusty marinade extra-virgin olive oil lemon garlic oregano fresh coarse ground black pepper FETA MARINADE red onion red pepper green pepper Feta cheese olive oil red wine vinegar lemon oregano fresh cracked pepper salt italian pepperoncini pepper
Viewed: 33 - Published at: 3 months agoIngredients
- 1 (2 lb) flank steaks, 1-inch thick
- 4 crusty French rolls, sliced in half and toasted
- BROILING MARINADE
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice of
- 3 garlic cloves, minced
- 1/2 teaspoon oregano, crushed
- 1/2 teaspoon fresh coarse ground black pepper
- FETA MARINADE
- 1 red onion, sliced into thin rings
- 1 red pepper, sliced into thin strips
- 1 green pepper, sliced into thin strips
- 1/2 lb feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 lemon, juice of
- 1/2 teaspoon dried oregano, crushed
- fresh cracked pepper, to taste
- salt, to taste
- italian pepperoncini pepper (optional)
Method
- In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.
- The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.
- Meanwhile, mix together the ingredients listed for the FETA MARINADE.
- Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.
- Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.
