Mitchell Delicatessen Asian Flank Steak Sandwich - cooking recipe

Ingredients

2 (2 lb) flank steaks
4 ciabatta rolls (size large enough to make sandwich)
Flank Steak Marinade
2 cups soy sauce
1 1/4 cups vegetable oil
3/4 cup sesame oil
1/4 cup garlic, minced
3/4 cup brown sugar
1 red onion, minced
3 limes (Zest and Juice)
3 tablespoons red pepper flakes
3 tablespoons fresh ground black pepper
Giardiniera
4 cups green bell peppers
4 cups red bell peppers
8 cups celery
8 cups carrots
2 cups red onions
2 cups yellow onions
6 cups green beans
4 cups cucumbers
2 cups salt
water, to cover
3 cups green olives
3 cups banana peppers
4 tablespoons garlic, minced
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons red pepper flakes
6 cups rice wine vinegar
2 cups vegetable oil

Preparation

Whisk all flank steak marinade ingredients together in a large bowl. Cover flank steak and marinate for 24 hours in a refrigerator.
To make Giardiniera: Julienne green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans and cucumber. Add salt and toss. Cover with cold water and refrigerate for 24 hours. Strain the vegetables and rinse well with cold water. Drain and place in large bowl. Add remaining ingredients and let it set for 24 hours.
Grill flank steak to personal preference. Allow to rest 10 minutes. Slice thinly. Place flank steak on a split ciabatta roll and top with decent amount of giardiniera.