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Sandwich: Grilled Flank Steak Sandwiches

Source of Recipe

Emeril Lagasse


List of Ingredients

2 1/2 pounds flank steak
2 jalapeno peppers, chopped
1 onion chopped
4 garlic cloves, crushed
2 tomatoes, chopped
1 small bunch cilantro
2 lemons, peeled, white pith removed
2 limes, peeled, white pith removed
olive oil
black pepper
1 loaf french bread, split lengthwise
2 tablespoons butter
olive oil for drizzling, salt and pepper


Recipe

Place steak in a nonreactive dish. In a blender puree remaining ingredients until smooth, pour over steak and turn several times to coat with marinade. Cover and refrigerate at least 4 hours. Yield: about 6 servings. Heat a grill. Place the steak on the grill, and cook first side 8 minutes. Turn steak and place onions on grill as well. Cook second side 8 minutes; flip onions after 4 minutes and cook until tender. Remove meat and onions to a cutting board and keep warm at least 5 minutes. Butter bread, turn off grill and place bread on grill to toast. Slice steak, and make sandwiches with grilled bread, onions and peppers; season with salt and pepper and drizzle with olive oil. Yield: 6 sandwiches