BOSTON — This wonderful, hearty sandwich is great for a picnic lunch.
1/2 cup red wine vinegar
1/4 cup low-sodium soy sauce
1/4 cup olive oil
2-1/2 pounds sirloin, 1-inch-thick, (top round or flank steak)
4 medium red onions, peeled and cut into 1/4-inch-thick rings
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
12 slices rye bread
Mayonnaise or mustard
Boston or Bibb lettuce, coarsely shredded.
Combine the vinegar and soy sauce in a small bowl. Whisk in the olive oil. Place the steak in a large glass or ceramic baking dish and pour the marinade over it. Cover and refrigerate for up to 3 hours, or overnight. Turn steak occasionally.
Prepare a gas or charcoal grill.
Grill steak over medium-hot coals for 4 to 5 minutes to a side for rare; 6 to 7 minutes for medium. Baste with the marinade during grilling. Remove steak to a cutting board and thinly slice on the diagonal. Cover the meat and refrigerate to chill.
To prepare the onion rings, pre-heat oven to 350 degrees F. Place sliced onions in a roasting pan. Toss with 2 tablespoons olive oil and salt and pepper. Roast the onions until fork-tender, about 1 hour.
To assemble the sandwiches, generously spread the bread with the mayonnaise or mustard. Divide the sliced steak between 6 of the bread slices and cover it with the roasted onion rings. Top with the shredded lettuce and the remaining bread and cut the sandwiches in half. Makes 6 sandwiches.
- From 'Picnics' by
Barbara Scott-Goodman, Chronicle Books
(c) Copyright 1999. The Christian Science Publishing Society