- 1 lb. of flank steak
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 3 tablespoons olive oil, divided
- 2 or 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 bell pepper, any color
- 3 oz. blue cheese crumbled
- 1 celery stalk, diced
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1/4 cup cilantro, chopped or torn
- 4 ciabatta or hoagie rolls, toasted
- Salt and Pepper, to taste
Put the steak in a large bowl or sealable bag. Add the zest and juice of the citrus fruit, 2 tablespoons of olive oil, garlic, paprika, salt and pepper. Stir the ingredients thoroughly. Let marinate in the refrigerator, covered, for at least 30-60 minutes for best results. Stir or shake once or twice as it’s marinating.
Bring a greased grill or frying pan up to high heat. Cut the bell pepper in half. Remove the seeds and core. Brush with remaining tablespoon of oil; season with salt and pepper. Grill the pepper on each side for 3-4 minutes. Cook steak to desired doneness. Let the steak rest for 5 minutes on a cutting board.
In a small bowl combine the blue cheese, celery, mayonnaise, vinegar, salt and pepper. Brush the mixture on each side of the toasted buns. Place some of the steak, bell pepper and cilantro on each. Cut in half; serve immediately,
Sponsor: UT Beef Council
