|Garlic||2 Clove (10 gm), crushed|
|Ground pepper||To Taste|
|French bread loaf||1|
|Softened butter||1 Tablespoon|
|Ground black pepper||To Taste|
Use a sharp knife to trim the fibrous outer membrane.
Rub the meat with crushed garlic.
Season with salt and pepper.
Transfer the steak to a platter.
Split the bread lengthwise and spread the cut surfaces with a thin layer of butter.
Place on the outside edge of the grill to toast lightly.
Carve the steak across the grain at a slightly diagonal angle into thin slices.
Pile them on bottom half of the bread; replace top and pass with Dijon mustard.