Recipe from Family Circle
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 1/2 pounds flank steak
3 sweet red and green peppers
1/2 teaspoon salt
1 cup mild or medium-spicy salsa
6 medium-size hoagie or submarine-style rolls
Heat gas grill to medium-high or charcoal grill to medium-hot coals. Core peppers and grill 10 minutes, turning, or until slightly charred. Remove to a cutting board.
Season both sides of steak with salt and then grill steak 8 to 10 minutes (depending on thickness), turning once.
Meanwhile, slice peppers into thin strips and transfer to a bowl. Toss with salsa and cover to keep warm.
Once steak is finished, allow to rest for 5 minutes (keep warm). Thinly slice steak across the grain. Toss steak and any accumulated juices with the pepper-salsa mixture. Spoon about 2/3 to 1 cup mixture onto each roll and serve warm.
Per Serving: cal. (kcal) 428, Fat, total (g) 13, chol. (mg) 39, sat. fat (g) 4, carb. (g) 52, fiber (g) 6, pro. (g) 25, sodium (mg) 1075, Percent Daily Values are based on a 2,000 calorie diet
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