Steak sandwiches make the perfect snack to serve during half time, so invite a few friends over and enjoy a game now that the football season is back on schedule.
Cook and slice the steak a day ahead and marinate the slices in a savory mixture of lemon juice, olive oil and sweet red and green peppers. For a tangy sandwich spread, beat feta cheese with cream cheese and a little butter to a smooth consistency. Refrigerate overnight and team this spread with the marinated beef for a special, yet easy game fare.
During the game or half time, set the food out on the coffee table. Serve the slices of steak in a bowl with the marinade. Place the cheese spread in a small bowl and serve with a basket of bread on the side. Add a beverage and that's all the work for the host. It's up to the fans to make their own sandwiches throughout the game.
MARINATED STEAK SANDWICHES
3 green peppers
3 red peppers
4 cloves garlic
5 sprigs parsley
1/2 cup olive oil
1 tablespoon dried oregano leaves
3/4 teaspoon salt
1 beef flank steak
16 slices whole-wheat bread
Feta Cheese Spread
Place peppers on rack in oven. Roast at 425 degrees until lightly browned, 20 to 25 minutes. Plunge into cold water, then core and seed peppers. Slice into strips. Remove peel from lemon and place in food processor with garlic and parsley. Process until finely chopped. Squeeze 2 tablespoons lemon juice from lemon and mix with olive oil, garlic mixture, oregano and salt. Pour over pepper strips. Broil steak 7 minutes on one side, then turn and broil 7 minutes on other side. Let stand 10 minutes.
Thinly slice steak against grain and mix strips with pepper mixture. Cover and refrigerate at least 6 hours, no longer than 48 hours.
To serve, bring to room temperature. Spread bread slices with Feta Cheese Spread and top with marinated steak and peppers. Makes 8 servings.
Feta Cheese Spread
2 (3-ounce) packages cream cheese
1/2 cup unsalted butter or margarine, softened
4 ounces feta cheese, crumbled
Beat cream cheese, butter and feta cheese until smooth. Refrigerate at least 24 hours, no longer than 1 week. To serve, bring to room temperature.