Peppercorn Steak Sandwiches

Season steaks with salt and pepper. Slather them with about ¾ of the bottle of NEW YORK PEPPERCORN SAUCE. Cover and refrigerate for about 3 hours, and up to overnight. Remove from fridge about 30 minutes before ready to cook.

Melt the butter in a large nonstick sauté pan over medium heat. Add the olive oil. Stir in the onions and cook, stirring occasionally, for about 15 minutes. Add the red peppers and continue to cook until vegetables are browned and softened, another 20-25 minutes. Stir in the garlic and the balsamic vinegar and cook for another 5 minutes. Season with salt and pepper and set aside.

Heat a grill to high heat. Place the steaks on the grill and cook for about 6 minutes, brushing with the remaining ¼ bottle of NEW YORK PEPPERCORN SAUCE. Flip and cook another 6 minutes or so. The timing will vary depending on the thickness of the steak. The internal temperature should be about 130°F. Remove the steak from the grill and let rest for about 5 minutes.

While steak is resting, slice the buns in half and butter each side. Set over the grill, butter side down until toasty, about 3 minutes. Smear the buns with mayonnaise, and add greens to the bottom bun. Slice the steaks as thin as possible and place on top of the greens. Top each with the onions mixture, and the top bun. Serve immediately.