Sirloin Steak Sandwiches

Yield: 6-8 sandwiches

Ingredients

• 1 – 2 inches thick whole Sirloin steak with good marbling
• 2 tablespoons olive oil (30ml)
• 2 teaspoons cracked black pepper (10ml)
• 2 teaspoon mixed Italian dried herbs (10ml)
• Salt and pepper to taste
• 2 cups mixed spring lettuce (500ml)

Grilled peppers and onion topping:

• 1 red bell pepper cut in thin ¼ inch strips lengthwise
• 1 yellow bell pepper cut in ¼ inch strips lengthwise
• 1 small onion sliced thin
• 1 tablespoon garlic oil (15ml)

Garlic bread:

• 1 large loaf of Italian bread
• 1 tablespoon fresh garlic minced (15ml)
• ½ cup butter softened (125ml)
• 2 tablespoons fresh chopped parsley (30ml)

Directions

For the bread:

1. Slice the baguette lengthwise.
2. In a medium bowl; mix together the garlic, butter, parsley, salt and pepper. Spread mixture all over the bread.
3. Wrap bread in foil and heat for 4 minutes in the barbeque warming rack when you are ready to grill the steak.

For the peppers and onions:

1. Preheat barbeque to High (475°F-500°F) (246°C-260°C).
2. Preheat a grill basket for 10 minutes.
3. Place the peppers and onions in a bowl. Drizzle with garlic oil, salt and pepper.
4. Place the vegetables directly into the basket. Cook for approximately 3-4 minutes or until nice golden char marks are achieved. Stir occasionally during cooking.
5. Remove from grill.

For the steak:

• Preheat barbeque for high heat (475°F-500F) (246C-260°C). Oil grill to prevent sticking.
• Rub steak all over with olive oil, pepper, herbs and salt.
• Place steak on grill and cook until nice char marks are achieved about 5-6 minutes.
• Give the steak a quarter turn and continue cooking for about 4 minutes or until full diamond char marks are achieved.
• Flip repeat process.
• Remove from grill, cover with foil and allow the meat to rest 10-12 minutes.
• Slice steak into thin slices across the grain and pile on bread, add the peppers and lettuce. Close baguette and cut the loaf into 2 inch pieces.