Bulgogi-Style Pepper Steak Sandwiches
1/4 Cup Canola Oil, plus more for brushing
1/2 Cup Low-Sodium Soy Sauce
7 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, peeled and minced
2 Green Bell Peppers, thinly sliced
2 Bunches Scallions, halved crosswise
1 Pound Rib Eye Steak, thinly sliced (*See Note)
4 Martin’s Big Marty’s Rolls, toasted
Mayonnaise, for serving
Sliced Pickles, for serving
Light a grill and oil the grate.
In a large bowl, whisk together the oil, soy sauce, garlic and ginger. Add the peppers, scallions and meat and toss to coat.
Grill over moderately high heat, turning, 1 to 2 minutes for the meat, 3 minutes for the scallions and about 8 minutes for the peppers.
Assemble the sandwiches on toasted Big Marty’s Rolls with mayonnaise and pickles.
*Note: Look for thinly sliced steak at Asian markets, or have your butcher slice it.
Recipe adapted from: www.foodandwine.com