1 pound beef flank or skirt steak
2 red bell peppers cut into 6 wedges each
Salt and pepper
1 loaf (1 pound) French bread
4 ounces herb-garlic goat cheese
1 jar (6 to 7 ounces) marinated artichoke hearts
2 tablespoons fresh lemon juice
cup chopped Kalamata olives
1 clove garlic, finely chopped
teaspoon freshly grated lemon peel
cup thinly sliced fresh basil
Cook's note: Relish may be made 1 day ahead. Recipe may be doubled. Beef sirloin steak may also be substituted for flank or skirt steak and should be cooked 17 to 21 minutes for medium-rare to medium doneness, turning occasionally.
To prepare relish, drain artichoke hearts, reserving cup for marinade. Combine reserved marinade and lemon juice in small bowl. Set aside. Chop artichoke hearts. Combine artichoke hearts, olives, garlic, lemon peel, and 1 teaspoon marinade mixture in small bowl. Cover and refrigerate.
Place beef steak and remaining marinade mixture in food-safe plastic bag; turn steak to coat. Close bag securely. Marinate flank steak in refrigerator 6 hours or as long as overnight, turning occasionally. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill flank steak, uncovered 17 to 21 minutes (skirt steak for 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill peppers 12 to 16 minutes or until tender, turning occasionally.
Carve steak across the grain into thin slices. Season with salt and black pepper as desired. Meanwhile cut bread lengthwise in half. Grill, cut sides down, 1 to 2 minutes or until lightly toasted. Spread goat cheese on toasted sides of bread. Stir basil into artichoke relish. Top bread bottom with steak slices, relish, and peppers. Close sandwich. Cut crosswise into quarters.
Source: Cattleman's Beef Board and National Cattlemen's Beef Association
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