1 lb Beef Top Round, 1 in. thick
Garlic Cloves, minced
1/4 cup Red Wine Vinegar
2 tbsp Red Wine Vinegar
3 tbsp Olive Oil, divided
1 Spanish Onion, large, sliced
1/2 tsp Ground Cumin
1/2 tsp Salt, divided
1/8 tsp Crushed Dry Red Pepper Pods
1 Whole Roasted Red Pepper *
4 Jarlsberg Cheese Slices
2 French Rolls (8 oz. each)
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Marinate in plastic bag. Rub both sides of steak with garlic. Combine 1/4 cup of the vinegar and 1 tablespoon of the oil, pour over steak. Turn to coat well. Seal bag or cover dish and marinate in refrigerator at least 6 hours or overnight, turning at least once. Pour off marinade, leaving garlic on steak. Put steak in broiler (or on grill) 3 to 4 inches from heat. Broil 8 to 10 minutes on each side. (for rare to medium) In large frying pan, cook onion in remaining oil over medium-high heat for 5 minutes, stirring frequently. Add remaining vinegar, cumin, 1/4 teaspoon of the salt and
crushed red pepper; cook until most of the vinegar evaporates. Remove from heat. Carve the steak into 1/8 to 1/4 inch thick slices and season with remaining salt. Slice whole pepper into thin strips. Add steak and pepper to onion mixture, stirring to coat. Slice rolls in half lengthwise and remove soft inside to leave 4 shells, 1/2 inch thick. Tear removed
bread into small pieces and mix into meat mixture. Divide meat into 4 portions and fill shells. Top with cheese. Place under broiler to melt cheese.
* Whole red roasted pepper from a jar. Posted to recipelu-digest Volume 01 Number 278 by P&S Gruenwald <sitm@ne.infi.net> on Nov 19, 1997
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