Pepper-Crusted Sliced Steak on Texas Toast with Honey-Roasted Red Pepper Couli
A Great Way to Serve a Crowd
From: TXal — May 3, 2010
5 red bell peppers, cored, seeded and sliced in half
3 T. + 2 T. light olive oil
1 T. + 1/3 cup honey
2 tsp. balsamic vinegar
1 tsp. teriyaki sauce
½ tsp. liquid smoke
2 lb. beef london broil; 1” thick
¼ cup melted butter
¼ cup coarse ground black pepper
12 slices Texas toast, grill-toasted per box directions.
(Texas toast is available in grocer’s frozen baked-goods section, or make your own with 1” thick sliced bread. Spread one side of bread with butter, toast bread over grill.)
In a mixing bowl, add red peppers to 3 T. of olive oil plus 1 T. honey; coat well.
Place peppers on heated grill; cook turning several times. Peppers are done when charred on each side and softened. Remove peppers from grill, place in plastic bag and seal; set aside for 15 minutes.
Peel and discard skin from peppers; transfer peppers to food processor. Add 1/3 cup honey, vinegar, teriyaki sauce and liquid smoke. Process 30 seconds; with processor running, slowly add 2 T. olive oil in a steady stream.
Wash and trim steak. Use a meat mallet or tenderizer to tender meat.
Brush one side of steak with melted butter. Press black pepper onto same side of beef forming crust.
Spray barbecue grill grid with non-stick spray. Grill steak on covered grill 8 to 10 minutes. Turn, using care to avoid scraping off pepper. Grill additional 18 to 20 minutes for medium-rare or until desired doneness is reached, turning again if needed.
Remove from grill, set beef on cutting board. Cut steak across grain into thin slices.
To assemble sandwiches, lay strips of beef, pepper side up, on one slice of Texas toast. Spoon couli over beef, top with second toast slice.
Couli can be made a day ahead and refrigerated in an airtight container.