Smoky Steak Hoagies with Pickled Peppers
Prep time: 10 minutes
Grilling time: 6 to 8 minutes
Sauce
1 cup tomato sauce
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Mesquite Seasoning
1 flank steak, 1-1/4 to 1-1/2 pounds and
about 3/4 inch thick
Olive oil
4 teaspoons Mesquite Seasoning
4 large French rolls, split open
8 pickled pepperoncini, drained and thinly sliced
1. In a medium saucepan mix the sauce ingredients. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally.
2. Lightly coat the steak on both sides with oil. Evenly coat with the seasoning, pressing the spices into the meat. Allow the steak to sit at room temperature for 20 to 30 minutes before grilling.
3. Grill the steak over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steak from the grill and let rest on a cutting board for 3 to 5 minutes. Cut the steak across the grain into thin strips.
4. Grill the rolls, cut sides down, over direct high heat until toasted, 10 to 20 seconds. Pile the meat in the rolls. Spoon some sauce on top. Garnish with pickled pepperoncini. Serve right away.
Makes 4 servings
Grilling Tip:
A flank steak has a long grain running from the top to the bottom. By cutting a flank steak against the grain, in thin slices, you shorten the length of the grain, making the steak tender for chewing.
