Yield: 4 Sandwiches

INGREDIENTS

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

PREPARATION

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