grilled steak sandwiches with chimichurri & pepper
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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prep time
20 Min
cook time
20 Min
method
Grill
yield
4 serving(s)
Ingredients
- 1 cup fresh italian parsley, packed
- 1 cup fresh cilantro, packed
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh oregano, chopped
- 2 - garlic cloves, peeled
- 1/2 teaspoon crushed red pepper
- 2/3 cup olive oil
- 1/4 cup olive oil
- 2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch strips
- 24 ounces rib-eye steak
- 4 - sourdough demi-baguettes, halved horizontally
How To Make grilled steak sandwiches with chimichurri & pepper
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Step 1Prepare 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.
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Step 2Brush 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.
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Step 3Recipe 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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