Sandwich with Beef and Vegetables
by Editorial Staff
A sandwich with beef and vegetables can serve as a hearty breakfast, or as an appetizer for the main course.
Servings: 6
Ingredients
- Onions (chopped) – 1 glass
- Dry red wine or beef broth – 1 glass
- Soy sauce – 3/4 cup
- Olive oil – 1/2 cup
- Garlic (chopped) – 4 1/2 teaspoon
- Ground mustard – 1 1/2 teaspoon
- Ground ginger – 1 1/2 teaspoon
- Beef steak – 1 pc. (600 g)
- Bulgarian red pepper (cut into strips) – 1 pc.
- Bulgarian yellow pepper (cut into strips) – 1 pc.
- Ground black pepper – 1/4 teaspoon.
- French buns – 6 pcs.
Directions
- In a small bowl, combine onion, wine, soy sauce, 1/4 cup olive oil, 2 1/2 teaspoons garlic, mustard, and ginger. Pour 1 3/4 cups of the marinade into a large plastic bag and add the meat. Pour the remaining marinade into another bag and put the bell pepper in it. Fasten the bags and shake well. Put both bags in the refrigerator for 3 hours, preferably overnight, turning occasionally.
- Turn on the grill to preheat to medium heat. Remove the steak from the marinade and place on the grill rack, cook for about 6-7 minutes on each side (the meat thermo should show a temperature of 80 degrees).
- Remove the vegetables from the marinade and put them on the grill, cook for about 9-11 minutes, until soft, stirring occasionally.
- In a small bowl, combine ground black pepper, remaining oil, and garlic. Cut the buns into halves. Grease the slices of the bun halves and place them on the grill rack, slices down. Fry the buns for about 2-3 minutes, until golden brown.
- Cut the fried steak into thin strips across the fibers and place on the base bun halves, top with the vegetables, and cover with the other bun halves.
Enjoy your meal!
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