| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Barbecue, Meats, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak, 1" thick |
| 1 |
|
Each small sweet red, green and yellow peppers,sliced |
| 2 |
|
Green onions, chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Chopped fresh basil (or 1 ts dried) |
| 1 |
tb |
Olive oil |
|
|
Pinch each salt and pepper |
| 4 |
|
Crusty rolls |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Dried oregano |
| 1 |
|
Clove garlic, minced |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
MUSTARD HERB MIX:
Mustard Herb Mix: Combine mustard, oregano, garlic and pepper. Trim fat
from steak; spread mustard mix onto each side.
Place red, green and yellow peppers, onions, garlic and basil in centre of
large piece of heavy-duty foil; toss together lightly. Sprinkle with oil,
salt and pepper. Fold up foil to form package, sealing well.
Place steak and package on greased grill over high heat. Cook steak,
turning once, for 10 minutes for medium-rare or to desired doneness; cook
package until puffed. Remove steak to cutting board; tent with foil and let
stand for 5 minutes.
Slice each roll in half horizontally, without cutting completely through.
Slice steak and stack onto rolls; top with pepper mixture. Makes 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian
Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 21, 1998
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