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BISTRO STEAK SUBS

1 1/2 pound boneless beef top sirloin steak, cut 1 inch thick
1 thin loaf French bread, split
lettuce leaves
1 jar (7 ounces) roasted red peppers, rinsed, drained
3/4 teaspoon garlic salt
1/2 cup shredded Monterey Jack cheese with jalapeno pepper
mild giardiniera (optional)

Place beef steak on grid over ash-covered medium coals; grill
16 to 21 minutes for medium-rare to medium doneness, turning once.

Line bottom of bread with lettuce; top evenly with pepper strips.

Carve steak into thin slices; season with garlic salt. Arrange
over peppers; top with cheese. Close sandwich; cut into 4 to 6
portions. Serve with giardiniera, if desired.

Makes 4 to 6 servings (serving size: 1/4 to 1/6 of recipe).

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