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Preheat grill. Drizzle the pork on both sides with olive oil and season with
salt and pepper, to taste. Sprinkle both sides with the Italian Seasoning and grill.
Cook until an instant-read thermometer inserted into the thickest part of the
meat registers 160 degrees F. Transfer the pork to a cutting board and let rest
for 10 minutes. Slice the tenderloin into 1/4-inch thick slices.

Marinade

¾ cup soy sauce

¼ cup olive oil

3 tablespoons Worcestershire sauce

2 tablespoons lemon juice

3 cloves of garlic, minced

2 teaspoons ground black pepper

4 ½ pounds flank steak, trimmed

Grilled Vegetables

2 large sweet onions

4 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 red bell peppers

Bacon Horseradish Sauce 

2 teaspoons minced green onion

1 cup mayonnaise

6 sliced bacon, cooked and crumbled

2 teaspoons prepared horseradish

¼ teaspoon lemon zest

½ teaspoon fresh lemon juice

6 (2- to 3-oz.) ciabatta rolls, split

1 1/2 cups loosely packed arugula

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For the marinade:
In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire
sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and
refrigerate for at least 8 hours.

Preheat a grill to
medium heat.

Drain the steak,
discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on
each side, or until desired temperature. (You may also bake at 425 degrees F
until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to
45 minutes.) Let stand for 10 minutes before slicing.

For the vegetables: Grill onion and
bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to
10 minutes on each side or until lightly charred and tender.

Brush cut sides of
rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without
grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly
browned and toasted.

For the bacon
horseradish sauce: In a small bowl, combine the green onions, mayonnaise,
bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread
desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top
with desired amount of arugula and onion/pepper mixture. Top with sliced flank
steak. Cover with roll tops. Serve immediately.