Ingredients
1 cup chopped onion1 cup dry red wine or beef broth3/4 cup reduced-sodium soy sauce1/2 cup olive oil, divided4-1/2 teaspoons minced garlic, divided1-1/2 teaspoons ground mustard1-1/2 teaspoons ground ginger1 beef flank steak (1-1/2 pounds)1 medium sweet red pepper, cut into 1-inch strips1 medium sweet yellow pepper, cut into 1-inch strips1 medium red onion, thickly sliced1/4 teaspoon pepper6 French rolls, split
Preparation
In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
