2 (1 lb) flank steaks
2/3 cup olive oil
2/3 cup low sodium soy sauce
1/3 cup red wine vinegar
1/4 cup commercial chutney
2 TBSP finely chopped onion
1 clove garlic, crushed

1 bag yellow onions
extra virgin olive oil

Trim excess fat from steaks. Score steaks on both sides and place in large dish or zip lock baggie. Combine oil and remaining ingredients; pour over steaks, turning to coat. Cover or seal and allow to marinate 8-12 hours (or more), turning occasionally.

Remove steaks from marinade (discard marinade). Grill, uncovered, over hot coals 10-12 minutes on each side (or to desired doneness).

Cut steaks diagonally across grain into thin slices.

Cool and then assemble your sandwiches. I use ciabatta rolls, as they are great for transporting. Bring whole grain mustard and provolone slices to your event.


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