Grilled Steak And Portobello Mushroom Ciabatta Sandwiches

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Washington Post


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4 large cloves garlic

3/4 cup olive oil

1 teaspoon sugar

1 teaspoon Dijon-style mustard


Freshly ground black pepper

1/4 cup white wine vinegar

1 to 1 1/4 pound top round (or flank steak)

2 large portobello mushroom caps, stems removed

1 loaf (13 ounces) ciabatta bread

1 1/2 cups torn lettuce, preferably curly or green leaf lettuce

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