Grilled Steak Sandwiches with Chimichurri and Bell Peppers
Juicy grilled rib-eye steaks served on sourdough baguettes with homemade chimichurri sauce and colorful grilled bell peppers. This gourmet sandwich combines Argentinian-inspired flavors with fresh herbs and perfectly grilled meat.
Ingredients
- •1 cup fresh Italian parsley
- •1 cup fresh cilantro
- •3 tablespoons white wine vinegar
- •2 tablespoons fresh oregano
- •2 cloves garlic
- •½ teaspoon dried crushed red pepper
- •0.92 cup olive oil
- •2 large bell peppers
- •2 piece rib-eye steaks
- •4 piece sourdough demi-baguettes
Cooking Instructions
- 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.
10 min
- 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.
20 min
- 3.
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
40 min
