1 lb. flank steak
2 tsp. coarse ground pepper
1 clove garlic
1/4 c. mayonnaise
2 bell peppers
1/2 loaf hearty bread
1/4 c. oil
Leaf lettuce

Heat grill. Lightly pound steak and cut a diamond pattern top and bottom. Sprinkle both sides with pepper and press into meat. Mince garlic and stir into mayonnaise.

Quarter peppers lengthwise. Cut bread in 8 slices. Grill peppers until soft, about 15 minutes, turning and brushing with oil twice during cooking. Cut into strips.

Grill steak until seared on the outside but still rare, 3 to 4 minutes on each side. Brush bread with oil and toast over grill. Slice meat across the grain. Put mayonnaise on 1 slice of toast, top with lettuce, meat slices and peppers. Top with slice of toast and serve.