Preparation Time: 15 minutes
Marinate Time: 30 minutes
6 thin, small steaks
1/2 cup extra virgin olive oil
3 red peppers
6 garlic heads
3 sourdough baguettes, cut into thirds
1 goat cheese log
1 tsp crushed pepper
fresh thyme, chopped
Marinate steaks in pepper and 1/3 cup of olive oil for 1/2 hour before grilling.
While steaks are marinating, prepare the garlic for grilling:
Slice off the top one-third of each of the 6 garlic heads.
Lightly coat the exposed area with remaining 2 tbsp of the olive oil and sprinkle with thyme & pepper. Wrap each head separately in tin-foil and leave on the top racks of the grill for 20 minutes. This way, your grill is free for the grilling of the steaks and peppers.
To prepare goat cheese spread
Make sure the goat cheese is at room temperature. Fold in the small bunch of chopped fresh thyme and pepper. Do not add salt, as goat cheese is salty.
Let spread sit at room temperature until you start to stack your sandwiches.
On the grill
Now, halve the peppers and lightly brush with oil.
Place both the steak and the peppers (skin side down) on the grill.
Let the pepper skin "blister" or char. This will take about 10 minutes.
While steaks are still grilling, remove the peppers and scrape off the skin. (Try removing skin with a butter knife to make this easier.)
A medium steak will take about 12 minutes to grill (6 minutes each side).
Remove steaks from the grill and slice on the bias--this makes it easier to bite into the sandwich. Slice baguettes and lightly grill for one minute, cut side down.
Remove baguette from grill.
Spread on a thin layer of goat cheese spread.
Remove the grilled garlic, unwrap and squeeze the cloves onto the baguette (1/2 garlic head per sandwich).
Spread with a knife--the garlic should have the consistency of hard butter.
Lay steak onto sandwich.
Finally, top with the roasted red peppers and the other half of the baguette.