1 cup chopped onion
1 cup dry red wine or beef broth
¾ cup soy sauce
½ cup olive oil, divided
4 ½ teaspoon minced garlic, divided
1 ½ teaspoon ground mustard
1 ½ teaspoon ground ginger
1 ½ to 2 pounds flank steak
1 medium sweet red pepper, cut into 1 inch strips
1 medium sweet yellow pepper, cut into 1 inch strips
1 medium red onion, thickly sliced
¼ teaspoon ground black pepper
6 French rolls or other sub sandwich size rolls
In a small bowl, combine the onion, wine, soy sauce, ¼ cup olive oil, 2 ½ teaspoon garlic, mustard and ginger. Pour 1 ¾ cups into a large resealable plastic bag; add the steak.
Pour remaining marinade into another bag; add the peppers and onion. Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Lightly oil grill grate. Preheat grill to medium heat. Grill steak, covered, for 6-7 minutes on each side or until meat reaches desired doneness (medium rare is 145 degrees F.)
Drain and discard marinade from the 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.
Prep time 25 minutes
Marinating minimum 3 hours
Grill time 25 minutes