Grilled Pepper Steak

Pepper Steak Sandwiches

Grilled Pepper Steak
Yield: 4–6 servings • prep time: 20–30 minutes, plus time to marinate cook time: 10 minutes (steak); 8–10 minutes (vegetables)

Ingredients

1 pound flank steak
4–6 fresh sandwich rolls
2 tbls. olive oil
1 red pepper, sliced thin
1 green pepper, sliced thin
1 small onion, sliced thin
2 garlic cloves, sliced
1 tsp. black pepper
½ tsp. salt
1 tbl. Worcestershire sauce
1 tbl. flour
½ cup dry red wine

Instructions

Marinate the flank steak in Italian salad dressing, teriyaki sauce, or another marinade of your choice for 2 hours or more in the refrigerator. Broil or grill the steak for about 10 minutes, turning halfway through the cooking process. When done, cover with aluminum foil and set aside.

Mix together in a bowl the red and green pepper, onion, garlic, salt, black pepper, and Worcestershire sauce. Heat the olive oil in a skillet over medium heat, then sauté the pepper mix for about 5 minutes until soft. Add the flour and red wine, blending together. Cook a few more minutes until the mixture thickens. Slice the flank steak across the grain (typically, across the width of the steak), which makes it easier to chew. Then place several pieces on a roll, pour some of the pepper mix over the beef, and serve.


Good for the Soul

Once on the verge of company arriving and food preparation in full swing, I asked Mother why she objected so much to the idea of appetizers. What was the reason? Quickly she replied, “If guests come to the table without an appetite, why bother to cook at all?” She instructed us to forgo this ritual and simply begin with a first-course option like soup or salad.

Once her guests started to eat, no one had to coax them to stay at the table and clean their plates. To this day, no matter in which restaurant I reserve a table, I find myself passing up the appetizer section of a menu and going to the main features or the chef’s selections. Cooking food made from scratch and eating it with gusto is a totally sensual and spiritual experience, moving us from the gratification of a biological need to the joy enkindled by beautiful plating and happy companionship.

Mother believed that seeing, smelling, hearing, tasting, and touching food for the body was good for the soul. That is why she cooked with the finesse of the true artist she was. Her food looked as good as it tasted. She gave as much attention to presentation as to flavor.


Table of Plenty