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Preheat grill to medium-high.
Place garlic in the center of a piece of foil and drizzle with oil.
Gather the foil together at the top to form a sealed packet. Sprinkle
both sides of steak with 1/4 teaspoon salt and pepper.
Place the garlic packet over indirect heat or the coolest part of the
grill. Place the steak and bell peppers over direct heat or the hottest
part of the grill. Cook the garlic until soft and golden brown, 8 to
10 minutes. Cook the peppers, turning occasionally, until the skin is
blistered on all sides, about 10 minutes total. Cook the steak,
turning once, until desired doneness, about 6 minutes per side for
medium. Transfer the garlic packet, peppers and steak to a clean
platter. Tent the steak with foil to keep warm.
Grill bread, turning once, until toasted, about 1 minute per side.
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When the peppers are cool enough to handle, peel and discard the
stems, seeds and ribs. Slice into wide strips and toss with the
remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and
place it and the oil from the packet in another small bowl. Add
mayonnaise and mash with a fork until combined. Slice the steak
very thinly.
To assemble sandwiches, spread 1 scant teaspoon of the roasted
garlic aïoli on each piece of bread. Divide greens, the sliced
steak and grilled peppers among 4 slices of bread; top with the
remaining bread.
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