Exquisite Twice-Marinated Flank Steak Hoagies

Savor the rich flavors of this dish that features tender flank steak marinated in two delectable marinades, served in a crusty French roll with a vibrant medley of vegetables. This elegant sandwich is a perfect balance of savory and tangy notes, sure to elevate your dining experience.

Ingredients

Ingredients
2	lb flank steaks, 1-inch thick
4	crusty French rolls, sliced in half and toasted
2	tablespoons extra virgin olive oil
1	lemon, juice of
3	garlic cloves, minced
1	teaspoon oregano, crushed
1	teaspoon fresh coarse ground black pepper
1	red onion, sliced into thin rings
1	red pepper, sliced into thin strips
1	green pepper, sliced into thin strips
1	lb feta cheese, crumbled
1⁄4	cup olive oil
3	tablespoons red wine vinegar
1	lemon, juice of
1⁄2	teaspoon dried oregano, crushed
	fresh cracked pepper, to taste
	salt, to taste
	Italian pepperoncini peppers (optional)

Instructions

• Preparation

  1. In a large plastic or glass container, combine the ingredients for the broiling marinade. Add the flank steak, ensuring both sides are coated. Cover and refrigerate overnight, turning the steak once.
  2. Preheat the broiler to a high temperature. Place the marinated steak on a broiling pan and broil 3 inches from the heat source for 2 to 3 minutes per side, or until the desired doneness. Allow the steak to rest for 10 minutes before slicing.
  3. In a separate bowl, mix the ingredients for the feta marinade.
  4. Slice the cooked steak thinly against the grain and place it in the bowl with the feta marinade. Ensure the meat is well coated and let it sit at room temperature for 3 hours, stirring occasionally.
  5. Fill the toasted French rolls with the marinated steak and vegetables. For an extra touch, garnish with tart and mildly hot Italian pepperoncini peppers.

Jul 31, 2024