Best Steak And Bell Peppers Recipes

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Grilled Steak Sandwiches with Chimichurri and Bell Peppers image

Categories Sandwich Beef Herb Pepper Backyard BBQ Meat Steak Bell Pepper Summer Tailgating Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.
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.
Recipe Remix:
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Grilled Steak Sandwiches With Chimichurri and Bell Peppers image

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005.

Provided by cookiedog

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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 dry crushed red pepper
2/3 cup olive oil, plus
1/4 cup olive oil
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red and 1 yellow)
24 ounces rib eye steaks
4 sourdough bread, demi-baguettes halved horizontally

Steps:

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.
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.
Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Nutrition Facts : Calories 3034.9, Fat 110.4, SaturatedFat 27.1, Cholesterol 115.7, Sodium 4786.5, Carbohydrate 404.4, Fiber 25.3, Sugar 4, Protein 98.8

CHIMICHURRI GRILLED STEAK SANDWICHES WITH RED BELL PEPPERS AND ONIONS

CHIMICHURRI GRILLED STEAK SANDWICHES WITH RED BELL PEPPERS AND ONIONS image

Categories Sandwich Beef

Yield 4 servings

Number Of Ingredients 11

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 small sweet onions, sliced
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, or 1 loaf ciabatta bread

Steps:

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. Brush pepper strips, onion slices, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers, onions, 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. Recipe Remix: Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

STEAK AND BELL PEPPERS

Steak and Bell Peppers image

Get ready to sizzle...red peppers, onion,garlic and strips of beef sirloin make a tasty stove top dish that the whole family will enjoy! Recipe from Campbell's Kitchen.

Provided by Pat Duran @kitchenChatter

Categories Beef

Number Of Ingredients 8

Ingredients

2 tablespoon(s) olive oil
1 pound(s) boneless beef sirloin steak, 3/4 inch thick, cut into thin strips
2 medium red bell peppers, cut into 2-inch strips(3 cups)
1 medium onion, cut in half and sliced (makes 1 cup)
2 clove(s) garlic, chopped
1 teaspoon(s) dried oregano leaves, crushed
2 package(s) swanson flavor boost concentrate beef broth
1/4 cup(s) water

Steps:

Heat 1 Tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.