Ingredients:

  • 1 lb (450 g) flank steak
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp (5 g) ground black pepper
  • 1 tsp (5 g) paprika
  • Salt to taste
  • 1/2 cup (120 ml) mayonnaise
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) lemon juice
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium onion, sliced
  • 1 tbsp (15 ml) olive oil
  • Salt to taste
  • 4 crusty rolls or baguettes
  • Fresh arugula or lettuce (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, olive oil, red wine vinegar, garlic, black pepper, and paprika. Place the flank steak in a resealable bag, pour marinade over, seal, and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
  2. In a separate bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper. Set aside.
  3. Heat olive oil in a skillet over medium heat. Add sliced bell peppers and onion; sauté until soft and slightly caramelized, about 8-10 minutes. Season with salt.
  4. Preheat grill or griddle to high heat. Remove steak from marinade, pat dry, and season with salt. Grill for about 4-5 minutes on each side or until an internal temperature of 135°F (57°C) for medium-rare is reached.
  5. Allow the steak to rest for 5-10 minutes after grilling, then slice thinly against the grain.
  6. Slice rolls in half, spread garlic aioli on each side. Layer with arugula (if using), flank steak slices, and sautéed peppers. Top with the other half of the roll.