Ingredients
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4 tbsp olive oil, divided
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2 tbsp red wine vinegar
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2 tbsp Worcestershire sauce
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1 tsp garlic salt
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1 1/2 lbs top round London broil steak
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2 green bell peppers
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2 red bell peppers
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2 heads Bibb or Boston lettuce
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1 cup grated provolone cheese
Steps
1
In a large resealable plastic bag, combine 3 tbsp oil, vinegar, Worcestershire sauce, garlic salt, and pepper. Using a meat mallet or rolling pin, on a cutting board, pound the steak on both sides to tenderize and flatten to an even thickness. Add steak to bag and seal. Marinate at least 30 min. and up to 24 hours.
2
Set grill to medium-high. Halve and remove seeds from the peppers. Brush peppers with remaining 1 tbsp oil and season with salt and pepper. Remove steak from marinade, discarding remaining marinade. Grill steak 4–6 min. per side, or until desired doneness, and grill peppers 4–5 min., until softened. Transfer both to cutting board and let meat stand 5–10 min.
3
Thinly slice steak and grilled peppers. Separate the lettuce leaves. Assemble lettuce wraps with steak and peppers, then sprinkle with the provolone cheese.
Tips
To melt the provolone, sprinkle the cheese on top of the sliced steak and peppers, then broil for 1–2 min., until the cheese is melted.
