Made With
Sandwich Potato RollsIngredients
2 Tablespoons Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Teaspoons Worcestershire Sauce
1 Tablespoon Olive Oil
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, freshly ground
1 1/2 Pound Beef Flank Steak
1 Large Sweet Onion, sliced into rounds
2 Red Peppers, seeded and sliced into quarters
8 Martin's Sandwich Potato Rolls
For Chipotle Mayo:
1/2 Cup Light Mayonnaise
1 Chipotle Chile in adobo, chopped
Serves: 8
Directions
Step 1
Stir together vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, salt, and pepper. Divide in half.
Add half to re-sealable bag with flank steak. Marinate, refrigerated for at least 1 hour and up to 24 hours.
Add remaining marinade to bowl. Toss with onions and red pepper.
Step 2
Place flank steak on greased grill over medium high heat; close grill and grill, turning once, until medium-rare, about 10 minutes.
Transfer to cutting board and tent with foil. Let stand for 5 minutes. Slice across the grain.
Step 3
Meanwhile, remove onions and peppers from marinade. Grill for 5 to 7 minutes over medium-heat until tender and slightly charred. Slice pepper into strips.
Step 4
To make Chipotle Mayo: Mix together mayonnaise and chipotle pepper.
Spread 1 tablespoon on each bun. Top with flank steak, grilled onions and peppers.
Serve.
