Italian Grilled Steak Sandwich

• 1/2 cup reduced-sodium teriyaki sauce
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons Worcestershire sauce
• 1 beef flank steak (1 pound)
• 1 round loaf Italian bread (about 2 pounds), unsliced
• 4 plum tomatoes, chopped
• 4 green onions, thinly sliced
• 1/4 cup Greek olives, coarsely chopped
• 1/4 cup sliced pepperoni
• 1 tablespoon thinly sliced fresh basil leaves
• 2 tablespoons plus 1/4 cup prepared Italian salad dressing, divided
• 2 cups fresh arugula

1. Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight.
2. Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0), 6-8 minutes per side. Cool completely.
3. Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing.
4. Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

teriyaki sauce, lemon juice, olive oil, worcestershire sauce, italian bread, tomatoes, green onions, greek olives, pepperoni, basil, salad dressing, fresh arugula

Taken from www.tasteofhome.com/recipes/italian-grilled-steak-sandwich/ (may not work)