Recipe - Grilled Flank Steak With Sauteed Portobello And Cremini M

3 cup Dry red wine
3 cup Chopped onions
2 One fourth cup Soy sauce
Three fourths cup Olive oil
8 lg Garlic cloves; chopped
1 tablespoon Plus 1 One half teaspoons dry
mustard
1 tablespoon Plus 1 One half teaspoons ground
ginger
4 One half pound Flank steaks
6 lg Bell peppers; (red, yellow
and/or
; green), cut into
; 3/8inch widestrips
3 lg Red onions; cut into
; 1/2inchthick
; rings
Grilled French Bread Rolls

Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and
red onions among large shallow pans. Pour marinade over. Turn to coat.
Cover and refrigerate 3 to 6 hours.

Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to
desired degree of doneness, about 4 minutes per side for rare. Transfer to
platter. Grill vegetables until beginning to brown, about 4 minutes per
side. Slice steaks thinly across grain. Arrange steaks and vegetable on
large platter. Serve with grilled rolls, allowing diners to assemble
sandwiches.

Serves 12.

Bon Appetit June 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.