Life in Technicolor

The technicolor steak sandwich gets it’s name from the delicious blend of Marinated Purple Onions & Mushrooms, Fire Roasted Red & Yellow Peppers and Roasted Garlic Spread. Wow! That’s a mouthful, but a delicious one that gives you the idea and will make you a huge hit and a tailgate party or when you want a hearty sandwich with a burst of flavor and color. It is best to grill the steak directly over a medium flame or coals, so you get a nice tender steak every time.

The Steaks

4          small rib-eye steaks, skirt steaks or your favorite steak, about ½ inch thick
½         TSP kosher salt
½         TSP coarsely ground pepper
4          Italian or French rolls, cut and split
Extra Virgin Olive oil
Fire Roasted Red & Yellow Peppers (See below)
Roasted Garlic Spread (See below)
Grilled Marinated Wild Mushrooms & Onions (see below)

1. Preheat gas or charcoal grill and set for direct medium-heat grilling.
2. Pat steaks dry and brush lightly with olive oil. Season with salt and pepper.
3. Sear steaks over medium-high heat, about 2-3 minutes per side. Reduce heat to medium and continue cooking for (Medium Rare 4-5 minutes), (Medium  5-6 minute) and (Medium-Well 7-8 minutes)
4. Remove the steaks from the grill and rest for at least 5 minutes before slicing and serving.

Fire Roasted Peppers
Grill over Direct High Heat

1          yellow bell pepper
1          red bell pepper
1          paper bag or sealable plastic container

1. Rinse and dry peppers.
2. Grill the entire pepper over direct heat, turning until skin blackens and blisters all over.
3. Remove the peppers from the grill and immediately place in a paper bag or sealed plastic container until cool.
4. Skin and seed the peppers (the bag or container will help the skin slip/peel off easily.)
5. Cut into strips and set aside until ready to use.

Roasted Garlic Spread (Awesome on fresh bread too!)
Grill over Indirect Medium Heat

1          Head of fresh garlic
2-4      TSP olive oil, as needed
Kosher Salt

1. Slice off ¼ inch from stem end of garlic (leave root intact).
2. Drizzle Garlic with olive oil & sprinkle with salt.
3. Wrap in foil and place over indirect heat on cooking grates or warming rack.
4. Cook for about 45 minutes or until cloves are golden-brown and soft.
5. Remove from grill, unwrap foil and let cool.
6. When cool enough to handle squeeze cloves from head of garlic and mash into paste with a sprinkle of kosher salt and a bit of olive oil until desired consistency is reached.

Marinated Mushrooms and Onions:
Grill over an indirect medium Heat

4          large fresh garlic cloves, grated with a SuperGrater or Microplane
2          TSP kosher salt
3          TBLSP Madeira wine
1/3      Cup extra virgin olive oil
¼         teaspoon ground black pepper
1          LB assorted trimmed and halved wild mushrooms (3-4 mushrooms/person)
2          LBS red onions, sliced into rings

Special Equipment: 4 Grill Friends™  Pecan Organic Grilling Wraps

Butcher Twine

Grill Friends™ Martini Marinade Shaker

1. Soak wraps and twine in water for up to 5 minutes.
2. Grate garlic and mash with a sprinkling of salt to make a paste. Transfer to the Grill Friends™ Martini Marinade Shaker or a medium bowl and add Madeira wine, pepper and olive oil.
3. Shake or whisk until well combined.
4. Toss mushrooms and onion slices into bowl and pour marinade over vegetables.
5. Marinate in the refrigerator for 30 minutes, stirring and/or turning occasionally to spread the marinade.
6. When ready to grill, place a quarter of the mixture in the middle of each wrap.
7. Tie wrap and place in the center of the cooking grate over indirect medium heat for 10-15 minutes or until mushrooms are tender and onions are slightly caramelized.
8. Remove from grill and discard twine.

To assemble sandwiches:

1. Grill the Hoagie rolls and spread with the roasted garlic paste.
2. Fill rolls with the smoked onions and mushrooms, julienne slices of the peppers and thin slices of the steak.

Serve immediately.

Serves 4

Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table. www.grillfriends.com.