Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare remoulade: in a small bowl, combine mayonnaise, cornichons, capers, lemon juice and a pinch of pepper. Cover and refrigerate until needed.
Pat steaks dry with a paper towel. Rub garlic spread (or minced garlic) over steaks. Sprinkle with additional black pepper. Grill steaks and sweet pepper strips on rack of an uncovered grill directly over medium heat until meat is desired doneness, turning once. (Allow 8 to 12 minutes for medium doneness.) Transfer cooked steaks and bell pepper strips to a cutting board; cut steaks into 1/4-inch-thick slices.
If desired, grill rolls directly over medium heat about 1 minute or until toasted. Spread remoulade on bottom halves of rolls; top with arugula (or spinach), steak slices, bell pepper and roll tops.