Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          dry red wine
   3      cups          chopped onions
   2 1/4  cups          soy sauce
     3/4  cup           olive oil
   8      large         garlic cloves -- chopped
   1      tablespoon    plus 1 1/2 teaspoons dry mustard
   1      tablespoon    plus 1 1/2 teaspoons ground ginger
   4 1/2  pounds        flank steaks
   6      large         bell peppers -- (red, yellow and/or
                        -- green), cut into
                        -- 3/8-inch widestrips
   3      large         red onions -- cut into
                        -- 1/2-inch-thick rings
                        grilled french bread rolls

Preparation:

Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours. Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.