Flavourful, juicy and tender steak on a bun with tender crisp grilled vegetables.
|1 lb||Flank or skirt steak|
|1/2 cup||Olive oil, divided|
|2||Cloves garlic, minced|
|2 tbsp||Red wine vinegar|
|1/4 cup||Soy sauce|
|2 tbsp||Tex-Mex seasoning blend|
|Salt & pepper|
|2||Yellow bell peppers, seeded and quartered|
|1||Large red onion, sliced 1/2" (1 cm)|
|6||Villaggio® Deluxe Sausage buns|
GENTLY score the entire surface of the steak using a sharp knife, about ¼” (5 mm) deep. Place the steak in a large re-sealable plastic freezer bag.
WHISK together 1/3 cup (80 mL) of olive oil, garlic, red wine vinegar, soy, honey and seasoning. Pour over the steak, seal the bag and massage the marinade into the steak. Refrigerate for at least 2 hours or up to overnight.
PREHEAT BBQ to high. Lightly oil the grill. Remove the steak from the marinade and gently pat dry with a paper towel. Season with salt and pepper. Place on the grill and cook for 4-6 minutes per side or until evenly char-grilled and the internal temperature is about 135°F (57°C) for medium rare. Remove from the grill and let rest, tented with aluminum foil for 10 minutes prior to slicing.
REDUCE BBQ temperature to medium-high.
TOSS peppers and onions in remaining oil. Season with salt and pepper. Grill the vegetables for 5-7 minutes, turning occasionally until nicely char-grilled and tender. Roughly chop and set aside.
SLICE the steak in ¼-1/2” (5-10 mm) slices, against the grain. Fill the buns with steak slices and vegetables and your favourite toppings.
Toast the buns.
Top with green onions, grated cheese, and steak sauce.
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