GRILLED STEAK SANDWICHES WITH CHIMICHURRI & PEPPER

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Grilled Steak Sandwiches with Chimichurri & Pepper image

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.

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 40m

Number Of Ingredients 11

1 c fresh italian parsley, packed
1 c fresh cilantro, packed
3 Tbsp white wine vinegar
2 Tbsp fresh oregano, chopped
2 garlic cloves, peeled
1/2 tsp crushed red pepper
2/3 c olive oil
1/4 c olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch strips
24 oz rib-eye steak
4 sourdough demi-baguettes, halved horizontally

Steps:

  • 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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