Filipino Adobo Steak and Pepper Open-Face Sandwich
Serving Size 4
Ingredients
- 1 pound Flank steak
- 3 tablespoons SupHerb Farms Fusions® Filipino Adobo — divided
- 2 tablespoons Vegetable oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Olive oil
- 1 each Red and yellow pepper — seeded and thinly sliced
- 1/4 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 4 slices Whole wheat bread — toasted
- 4 slices Monterey Jack cheese (4 oz)
- 2 tablespoons Chopped fresh parsley
Categories
- Categories: Asian, Filipino
- Ingredients: Appetizers, Beef, Sandwich, Small Plates
Preparation
- Place flank steak in resealable bag or shallow dish.
- Mix together 2 tablespoons SupHerb Farms Fusions® Filipino Adobo, vegetable oil and red wine vinegar; rub all over flank steak. Cover and refrigerate for at least 4 hours or up to overnight.
- Grill flank steak for 4 to 6 minutes per side to desired doneness. Let rest for 5 minutes; slice across the grain.
- Heat olive oil in skillet set over medium heat. Sauté red and yellow peppers for about 6 minutes or until tender.
- Mix together mayonnaise, remaining SupHerb Farms Fusions® Filipino Adobo and Dijon mustard. Top each slice of toast with sautéed peppers, 1 slice Monterey Jack cheese and sliced steak. Broil for 1 to 2 minutes to melt cheese.
- Garnish with chopped parsley.
- Can be served broiled to melt cheese or immediately after assembling. If desired, serve with green side salad.
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