Ingredients

The following ingredients have 8 Servings
  • 2 1/2 lb London Broil
  • 3 Tbsp canola oil
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 Tbsp minced shallot or red onion
  • 1 Tbsp lime juice
  • 3 cloves garlic (minced)
  • 1 tsp minced ginger
  • 1 tsp crushed red pepper flakes
  • 1 green pepper (thinly sliced)
  • 1 red pepper (thinly sliced)
  • 1 purple onion (thinly sliced)
  • 1 Tbsp soy sauce
  • salt and black pepper to taste
  • 8 slices provolone cheese
  • 8 ciabatta rolls or french baguettes
  • 2 cups fresh arugula (optional)
  • Wasabi Mayonnaise: [Mix together and chill]
  • 3/4 cup real mayonnaise
  • 1 tsp wasabi paste (more or less to taste)

Instruction

  • Place London broil in a large plastic storage bag. In a small bowl whisk together canola oil, soy sauce, brown sugar, shallot, lime juice, garlic, ginger and red pepper flakes until sugar has completely dissolved. Pour over meat. Place into the refrigerator and allow to marinate overnight.
  • To prepare: Remove London broil from marinade allowing excess to drip off. Discard marinade.
  • Drizzle a large grill pan with olive oil, Sear the meat on all sides for about 2 minutes over medium-high heat. (If grilling, oil grates and sear over medium heat)
  • Lower the heat to medium. Grill the London broil until a meat thermometer registers medium or 140-145°F. (Depending on thickness may take 10-15 minutes.) Remove to a platter and cover loosely with aluminum foil.
  • Add additional oil to grill pan. Cook peppers and onions over medium-high heat, scraping any brown bits from the pan. Drizzle with 1 Tbsp soy sauce.
  • Stir fry the vegetables over medium-high heat until they're crisp tender then remove from the heat. Season with salt and black pepper to taste.
  • To assemble, slice the meat very thinly, then layer with stir fried veggies and a slice of cheese. Place the subs onto a pan and under the broiler just until cheese melts.
  • Arrange the arugula on top and slather with the wasabi mayonnaise then serve.
  • To make wasabi mayonnaise: Mix 1/4 tsp wasabi paste into the mayo, tasting and adding more to your taste. Repeat until your desired level of heat is reached. (May be prepared the day before and chilled.)