Recipe Yield: 20 Servings
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Marinated Steak grilled and placed on a toasted roll topped with onions and peppers.
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Ingredients: |
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10 oz. |
Sodium Free Savory Liquid Butter Alternative |
| 20 pieces |
Skirt Steak - trimmed, 5 oz. wt. portion |
| 1/2 gallon |
Hidden Valley Balsamic Vinaigrette |
| 1 1/4 lb. |
Red Bell Pepper - julienne cut |
| 1 1/4 lb. |
Green Bell Pepper, julienne cut |
| 1 1/4 lb. |
Red Onion - julienne cut |
| 20 each |
Submarine roll - split and toasted |
| 20 pieces |
Leaf Lettuce - whole leaves |
| 40 slices |
Tomato - 1/4 inch slices | | Instructions:
- Place the steaks in an appropriate storage container and cover with Hidden Valley Balsamic Vinaigrette. Cover, label, date and refrigerate to marinate for 4-8 hours.
- For one order place a medium sized saute pan on medium high heat and add 1/2 fl. oz. of Savory.
- Add 1 oz. wt. each of onion, green and red bell pepper to pan and saute until tender and lightly caramelized.
- While peppers and onions are cooking, remove one steak from marinade and cook on a pre-heated open flame grill until desired temperature is reached.
- Place one toasted roll on a warm serving plate and top with the grilled steak, onions and peppers.
- Garnish plate with lettuce, 2 slices of tomato and serve with french fries, pasta salad or other appropriate side item.
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