Grilled Steak Sandwiches with Chimichurri and Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems. Ingredients:
1 cup (packed) fresh italian parsley |
1 cup (packed) fresh cilantro |
3 tablespoons white wine vinegar |
2 tablespoons chopped fresh oregano |
2 garlic cloves, peeled |
1/2 teaspoon dried crushed red pepper |
2/3 cup plus 1/4 cup olive oil |
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips |
2 12-ounce rib-eye steaks |
4 sourdough demi-baguettes, halved horizontally |
Directions:
1. Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
2. Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
3. Recipe Remix: Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
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