Prego Rolls and lemon peel in steak marinade

The Diver prepared some Prego Rolls for a recent lunch. 

I will track down and post the exact recipe, but the marinade for the steak involved garlic, red chilli, lemon juice and lemon peel.  The steak is fried then removed from the pan and kept warm while the the bits from the marinade are fried.

The roll is then composed as shown in the old-school cross section diagram below, plus a photo of the sad view that results when greed overcomes the needs of this blog.

Ciabatta Roll

Black Pepper

Rocket

Vine Tomato

Peppadew Pepper

Gravy

Fried bits of marinade

Steak

Butter

Ciabatta Roll

So, basically a steak sandwich, but what elevated it to bloggability was the genius of the marinade.  The combination of garlic and chilli is always a winner; it was the lemon that surprised me with how much it added to the taste. 

Within the roll there are two types of flavours: the warmth of the steak/garlic/chilli/tomato/pepper/gravy flavours, and the summer time freshness of the rocket, tomato, and fresh bread.  The success of mixing these two flavour groups while still being able to taste each one independently lay in the use of lemon peel. The oils in the lemon peel helped the lemon flavour to meld with the butter, which drew the lemon freshness and summer flavours into the richness of the butter and the warmer flavours.  It has to be tried to understand just how good this is.

It rates 8/10, had the ciabatta been heated it would be an easy 9/10.

I'd like to try this marinade with lime peel and juice instead of lemon; I think it would add a more oriental flavour, the best bread and salad ingredients for this one will take some thought.