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DEVILED STEAK SANDWICH
The source of this recipe is lost in the mists of decades of time, but I can remember these yummy things around my high school days (ahem!). It's a terrific addition to a sandwich bar or a good Saturday supper.
Serves: 8

2 pounds Round Steak, 1-1/2" thick
1/2 cup Water
1/4 cup Dijon mustard
3 tablespoons Olive Oil
4 teaspoons Soy Sauce
1/4 teaspoon Black Pepper
1 Green Pepper -- cut in strips
1 medium Onions -- sliced
1 tablespoon Butter
8 Kaiser Rolls -- split

Score meat diagonally on both sides and place in a shallow glass baking dish. Combine water, mustard, oil, soy sauce and pepper; pour over steak. Turn to coat well. Cover and refrigerate several hours or overnight, turning occasionally.

Saute pepper and onion in butter in small skillet over medium heat until barely soft. Remove steak from marinade; broil or grill 3-4 inches from heat 6-7 minutes per side or until done, brushing frequently with marinade. Heat remaining marinade. Slice meat thinly across the grain. Serve on rolls with peppers and onions with the remaining marinade on the side.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved