Twice-marinated Steak Hoagies

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 (2 lb) flank steaks, 1-inch thick
• 4 crusty french rolls, sliced in half and toasted
• 2 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 3 garlic cloves, minced
• 1/2 teaspoon oregano, crushed
• 1/2 teaspoon fresh coarse ground black pepper
• 1 red onion, sliced into thin rings
• 1 red pepper, sliced into thin strips
• 1 green pepper, sliced into thin strips
• 1/2 lb feta cheese, crumbled
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1/2 lemon, juice of
• 1/2 teaspoon dried oregano, crushed
• fresh cracked pepper, to taste
• salt, to taste
• italian pepperoncini pepper (optional)

Recipe

• 1 in a plastic or glass container large enough to hold the steak, mix together the ingredients for the broiling marinade; place the steak in the dish and turn to coat both sides; cover and refrigerate overnight, turning once.
• 2 the next day, preheat the broiler until very hot; place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; let sit 10 minutes before cutting.
• 3 meanwhile, mix together the ingredients listed for the feta marinade.
• 4 slice the steak against the grain (on the bias) into thin strips; place them into the bowl with the feta marinade, mixing to coat; let sit at room temperature 3 hours, stirring occasionally.
• 5 stuff the rolls with the marinated meat and vegetables; if desired, garnish with tart, mildly hot italian pepperoncini peppers.