| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
June 1990 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Dry red wine |
| 3 |
c |
Chopped onions |
| 2 1/4 |
c |
Soy sauce |
| 3/4 |
c |
Olive oil |
| 8 |
lg |
Garlic cloves; chopped |
| 1 |
tb |
Plus 1 1/2 teaspoons dry mustard |
| 1 |
tb |
Plus 1 1/2 teaspoons ground ginger |
| 4 1/2 |
lb |
Flank steaks |
| 6 |
lg |
Bell peppers; (red, yellow and/or |
|
|
; green), cut into |
|
|
; 3/8-inch widestrips |
| 3 |
lg |
Red onions; cut into |
|
|
; 1/2-inch-thick |
|
|
; rings |
|
|
Grilled French Bread Rolls |
INSTRUCTIONS
Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and
red onions among large shallow pans. Pour marinade over. Turn to coat.
Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to
desired degree of doneness, about 4 minutes per side for rare. Transfer to
platter. Grill vegetables until beginning to brown, about 4 minutes per
side. Slice steaks thinly across grain. Arrange steaks and vegetable on
large platter. Serve with grilled rolls, allowing diners to assemble
sandwiches.
Serves 12.
Bon Appetit June 1990
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