Recipe - Grilled Pepper Quesadillas

1 pound Sirloin steak, 1" thick
1 Each small sweet red, green
and yellow peppers, cut or sliced up
2 Green onions, chopped
1 Clove garlic, minced
1 tablespoon Chopped fresh basil (or 1 ts
dried)
1 tablespoon Olive oil
Pinch each salt and pepper
4 Crusty rolls
MUSTARD HERB MIX:
1 tablespoon Dijon mustard
1 teaspoon Dried oregano
1 Clove garlic, minced
One half teaspoon Pepper

Mustard Herb Mix: Combine mustard, oregano, garlic and pepper. Trim fat
from steak; spread mustard mix onto each side.

Place red, green and yellow peppers, onions, garlic and basil in centre of
large piece of heavyduty foil; toss together lightly. Sprinkle with oil,
salt and pepper. Fold up foil to form package, sealing well.

Place steak and package on greased grill over high heat. Cook steak,
turning once, for 10 minutes for mediumrare or to desired doneness; cook
package until puffed. Remove steak to cutting board; tent with foil and let
stand for 5 minutes.

Slice each roll in half horizontally, without cutting completely through.
Slice steak and stack onto rolls; top with pepper mixture. Makes 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Canadian
Living 20th Anniversary Cookbook.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 21, 1998