ingredients
- 1 1/2 lb. flank steak
- Marinade Ingredients:
- 1/4 c. tequila
- 1/4 c. freshly squeezed lime juice
- 1/4 c. Mezzetta® Extra Virgin Italian Olive Oil
- 1/2 tsp. Mezzetta® California Hot Sauce
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
- Reduction Sauce Ingredients:
- 1 c. Cabernet Sauvignon
- 2 Tbsp. unsalted cold butter cut in 1/4 inch cubes
- 1/2 tsp. salt
- 1/4 tsp. fresh ground pepper
- Sandwich Ingredients:
- 4 o. Mezzetta® Roasted Yellow & Red Sweet Peppers, drained
- 4 o. Mezzetta® Deli-sliced Sweet Bell Pepper Strips, drained
- 4 o. Mezzetta® Sweet Banana Wax Peppers, drained
- 3 ounces organic salad greens
- 1 loaf of ciabatta bread cut horizontally
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
Using a fork, tenderize the steak by poking several times, on both sides. Place the steak in a zip-lock plastic bag. In a medium size mixing bowl whisk all the ingredients together for the marinade. Place the marinade in the plastic bag with the steak, seal bag and refrigerate for one hour.
Meanwhile prepare the reduction by placing the wine in a saucepan over medium heat. Simmer until the wine is reduced by half. Turn the heat to low and whisk in the cubes of butter a few at a time. Add in the salt and pepper, and remove from the heat. Stir all of the peppers into the sauce, cover with a lid to keep it warm.
Heat your grill to medium-high heat. Remove steak from the marinade; grill for 7-8 minutes on each side for medium. Remove the steak from the grill, cover with foil and let rest for 5-10 minutes. Slice against the grain.
Layer sandwich as follows: 1/2 of the salad greens, steak, spoon on the reduction sauce with the peppers, then add the remaining salad greens.
Close the sandwich, cut into 4 equal pieces and serve.
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