1 lb flank steak
1 tsp. black pepper
1/2 tsp. salt
2 (14.5 oz cans) diced tomatoes with garlic, undrained
1/2 cup chopped pitted kalamata olives
1/4 cup capers, drained
2 anchovy fillets, minced
8 slices country Italian bread, lightly toasted

Heat broiler, sprinkle steak with salt and pepper. Place steak on broiler pan. Broil 4-6 inches from heat for 6-8 minutes, turning once (or until done as desired). Remove from broiler, cover loosely with foil.

In a large skillet, combine tomatoes, olives, capers and anchovies, mix well. Bring to simmer, over medium heat, stirring occasionally. Simmer 5 minutes or until mix thickens and flavors blend. Thinly slice steak across the grain, divide steak among 4 slices bread. Top with tomato sauce, top with remaining bread.

Submitted by: Sherry Monfils