Steak and Pepper Hoagies
Recipe from Family Circle

Steak and Pepper Hoagies

by 1  person

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  • 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 
  • 1   cup 
    mild or medium-spicy salsa
  • 6   
    medium-size hoagie or submarine-style rolls
In a small bowl, combine chili powder, onion powder, oregano, garlic powder and pepper. Stir to blend. Add oil and stir until combined. Rub into both sides of flank steak and transfer to a resealable plastic bag. Refrigerate until ready to grillup to 2 days.
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.
Nutrition information
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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