Twice-Marinated Steak Hoagies
- Reviews 1
Ready In: 36 mins
Serves: 4
Ingredients
- 1 (2 lb) flank steaks, 1-inch thick
- 4 crusty French rolls, sliced in half and toasted
BROILING MARINADE
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice of
- 3 garlic cloves, minced
- 1⁄2 teaspoon oregano, crushed
- 1⁄2 teaspoon fresh coarse ground black pepper
FETA MARINADE
- 1 red onion, sliced into thin rings
- 1 red pepper, sliced into thin strips
- 1 green pepper, sliced into thin strips
- 1⁄2 lb feta cheese, crumbled
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1⁄2 lemon, juice of
- 1⁄2 teaspoon dried oregano, crushed
- fresh cracked pepper, to taste
- salt, to taste
- italian pepperoncini pepper (optional)
Directions
- In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.
- The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.
- Meanwhile, mix together the ingredients listed for the FETA MARINADE.
- Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.
- Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.
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