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1
Combine the mustard and balsamic vinegar in a small bowl.
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2
Add the garlic and drizzle in olive oil while stirring.
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3
Season with salt and pepper, to taste.
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4
Put the steak in a resealable plastic bag.
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5
Pour in 3/4 of the marinade and seal the bag.
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6
(Reserve the remaining marinade for the bread.)
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7
Let the steak marinate at room temperature for at least 30 minutes.
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8
Put the peppers and onions on the grill.
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9
Coat the onions with BBQ sauce.
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10
Once the peppers and onions are charred, move them to the top rack to keep them warm.
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11
Remove the steak from the marinade and put on the grill.
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12
After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time, for medium-rare.
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13
Transfer the steak to a cutting board and let rest for 10 minutes before slicing.
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14
Cut the bread lengthwise and toast on the grill.
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15
Brush the remaining reserved marinade on both sides of the bread.
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16
Arrange the steak on the bottom half of the bread, then cover with the peppers and onions.
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17
Top with the cheese and cover with the other half of the bread.
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18
Cut into 4 pieces and serve.
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19
A viewer, who may not be a professional cook, provided this recipe.
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20
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
