Grilled Steak Sandwiches With Chimichurri & Pepper Recipe

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Grilled Steak Sandwiches with Chimichurri & Pepper

Vicki Butts (lazyme)


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.

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20 Min


20 Min




1 c
fresh italian parsley, packed
1 c
fresh cilantro, packed
3 Tbsp
white wine vinegar
2 Tbsp
fresh oregano, chopped
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
sourdough demi-baguettes, halved horizontally

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Sandwiches
Main Ingredient: Beef
Regional Style: Latin American