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Smoky Steak Hoagies with Pickled Peppers

Makes 4 servings

Sauce

• 1 cup tomato sauce
• 2 tablespoons dark brown sugar
• 2 tablespoons cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Durkee Grill Creations St. Louis Style Smokey Mesquite Seasoning

Steak

• 1 flank steak, 1-1/4 to 1-1/2 pounds and about 3/4 inch thick
• Olive oil
• 4 teaspoons Weber® Grill Creations® Mesquite Seasoning
• 4 large French rolls, split open
• 8 pickled pepperoncini, drained and thinly sliced

1. In a medium saucepan mix the sauce ingredients. Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally.

2. Lightly coat the steak on both sides with oil. Evenly coat with the seasoning, pressing the spices into the meat. Allow the steak to sit at room temperature for 20 to 30 minutes before grilling.

3. Grill the steak over direct high heat (450°F to 550°F), with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steak from the grill and let rest on a cutting board for 3 to 5 minutes. Cut the steak across the grain into thin strips.

4. Grill the rolls, cut sides down, over direct high heat until toasted, 10 to 20 seconds. Pile the meat in the rolls. Spoon some sauce on top.

Garnish with pickled pepperoncini.

Serve right away.

Prep time: 10 minutes
Grilling time: 6 to 8 minutes
 

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