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Grilled Steak with Philly Cheese Steak Hash


YIELD: 4 portions

INGREDIENTS:
2 lb. flat iron steak or flank steak. If using flat iron, have butcher remove the central tendon running through it.
1 ea. red, yellow and green bell pepper, cut julienne
2 ea. medium yellow onions, cut julienne
3 ea. garlic cloves, sliced
3 cups fresh or frozen hash browns (thawed)
4 slices Provolone cheese

METHOD:
Pre-heat grill. Rub steak with a little olive oil and season with salt and pepper. Set aside.

In a wide sauté pan or on a griddle, sauté the onions, peppers, garlic and potatoes in olive oil, browning slightly. Season with salt and pepper. While peppers are cooking, grill steak to desired doneness and set aside to rest. Once peppers and potatoes are cooked, top with cheese and allow to melt. Slice steak thinly and place on top of hash.