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Flank Steak Sandwiches With Brie

Prep time 20 mins
Grill time 22 mins
Stand time 10 mins
Yield Makes 6 servings

Ingredients

  • 2 large sweet onions
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3 red bell peppers
  • 6 (2- to 3-oz.) ciabatta or deli rolls, split*
  • 5 ounces Brie, rind removed
  • 1 1/2 cups loosely packed arugula
  • Herb-Marinated Flank Steak
  • 6 tablespoons mayonnaise

How to Make It

  1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

  2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

  3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

  4. Spread Brie on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

  5. *French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.