The best part about Kenney grass and grain fed beef is enjoying it with those you love. It is sure to be the highlight of the meal. 

Prep time: 10mins

Cooking time: 7mins

Makes 2 Sandwiches

INGREDIENTS:

1 large garlic clove, peeled

1/2 lb(250g) cubed or flank steak

1 tsp freshly ground black pepper

2 tbsp vegetable oil

2 tbsp unsalted butter

2 whole green onions, thinly sliced

8-inch submarine roll or French Stick

1/4 cup barbecue sauce

METHOD:

Slice garlic in half. Rub both side of steak with cut side of garlic. Lightly sprinkle both sides of steak with ground pepper. Heat oil in a large wide frying pan over medium-high heat. Add steak and sauté about 3 minutes per side for medium-rare steak. Remove meat to a carving board. Cover to keep warm. Drain fat from pan. Add butter to pan set over medium heat. When melted stir in green onions and sauté for 1 min. Slice Submarine roll in half lengthwise. Lightly spread each half with butter. Toast under a broiler or in a toaster oven until golden. Slice meat diagonally into 1/2 inch-thick slices. Overlap meat slices on the bread. Drizzle with warm butter mixture and brush with barbecue sauce. Serve immediately.

Per Sandwich; 610 Calories, 5.4 protein, 1.4 mg iron, 27 mg calcium.