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Servings Per Recipe: 8
Amount Per Serving
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Grill the bell peppers over Direct Medium heat until the skins are blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then remove the peppers from the bowl and peel away the charred skins. Cut off the tops and remove the seeds and cut lengthwise into 1/2-inch wide strips. In a large bowl, mix the peppers and the garlic.
Lightly brush or spray the onion slices with oil. Grill over Direct Medium heat until nicely marked and tender, 8 to 10 minutes, turning once. Cut the onion slices in half and add to the bowl with the peppers and garlic.
Trim the tenderloin of any excess fat and silver skin and allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush with oil and rub the salt and pepper into the meat. Sear over Direct Medium heat until well marked, about 15 minutes, turning a quarter turn every 3 to 4 minutes. Move the tenderloin over Indirect Medium heat and grill until cooked to desired doneness, 15 to 20 minutes longer for medium-rare, turning once. Remove from the grill and let rest 5 to 10 minutes. Cut into thin slices and place on a warm platter.
Grill the rolls, cut sides down, over Direct Medium heat until lightly toasted, about 30 seconds. Allow guests to assemble sandwiches with beef, peppers, onions, eggs, lettuce, and mayonnaise.
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