Twice-Marinated Steak Hoagies - cooking recipe

Ingredients

1 (2 lb) flank steaks, 1-inch thick
4 crusty French rolls, sliced in half and toasted
BROILING MARINADE
2 tablespoons extra virgin olive oil
1 lemon, juice of
3 garlic cloves, minced
1/2 teaspoon oregano, crushed
1/2 teaspoon fresh coarse ground black pepper
FETA MARINADE
1 red onion, sliced into thin rings
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
1/2 lb feta cheese, crumbled
1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 lemon, juice of
1/2 teaspoon dried oregano, crushed
fresh cracked pepper, to taste
salt, to taste
italian pepperoncini pepper (optional)

Preparation

In a plastic or glass container large enough to hold the steak, mix together the ingredients for the BROILING MARINADE; Place the steak in the dish and turn to coat both sides; Cover and refrigerate overnight, turning once.
The next day, preheat the broiler until very hot; Place the steak on a broiling pan and broil 3 inches from the heat for 2 to 3 minutes per side, or until rare to medium-rare; Let sit 10 minutes before cutting.
Meanwhile, mix together the ingredients listed for the FETA MARINADE.
Slice the steak against the grain (on the bias) into thin strips; Place them into the bowl with the FETA MARINADE, mixing to coat; Let sit at room temperature 3 hours, stirring occasionally.
Stuff the rolls with the marinated meat and vegetables; If desired, garnish with tart, mildly hot Italian pepperoncini peppers.