Flank Steak Sandwiches

• 1 cup chopped onion
• 1 cup dry red wine or beef broth
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup olive oil, divided
• 4-1/2 teaspoons minced garlic, divided
• 1-1/2 teaspoons ground mustard
• 1-1/2 teaspoons ground ginger
• 1 beef flank steak (1-1/2 pounds)
• 1 medium sweet red pepper, cut into 1-inch strips
• 1 medium sweet yellow pepper, cut into 1-inch strips
• 1 medium red onion, thickly sliced
• 1/4 teaspoon pepper
• 6 French rolls, split

1. In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally.
2. Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
4. In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown.
5. Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.

onion, red wine, soy sauce, olive oil, garlic, ground mustard, ground ginger, sweet red pepper, sweet yellow pepper, red onion, pepper, french rolls

Taken from www.tasteofhome.com/recipes/flank-steak-sandwiches/ (may not work)