Yield: 4 Sandwiches
¼ cup good olive oil
¼ cup balsamic vinegar
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon marjoram
1 tablespoon granulated sugar (optional)
1 lb boneless beef top sirloin, cut 1-inch thick
2 large red peppers
Fresh basil leaves
4 – French-style rolls, split and toasted
For marinade, in a screw-top jar, combine oil, vinegar, chopped basil, thyme and marjoram. Add sugar, if desired. Cover and shake well. Set aside ¼ cup in refrigerator for dressing.
Place meat in a resealable plastic bag and set in a shallow dish. Pour marinade over meat and seal bag. Marinate in the refrigerator 4-6 hours, turning bag occasionally.
Meanwhile, remove stems from the red peppers. Halve lengthwise, remove seeds and membranes. Cut peppers into 1-inch wide strips.
Preheat grill to medium. Drain meat and reserve marinade. Grill meat uncovered to desired doneness, turning once. Allow 14-18 minutes for medium rare (145 degrees F) and 18-22 minutes for medium (160 degrees F). Add pepper strips the last 8-10 minutes of grilling, turning and brushing with marinade occassionally during the first 5 minutes of cooking. Discard any remaining marinade.
Let steak rest for 5 minutes and then thinly slice. To serve, arrange basil leaves and pepper strips on rolls and then top with steak slices. Drizzle sandwiches with vinaigrette dressing.
Source: Green Gold Herbs – Plant City, FL