Grilled Steak Sandwiches with Chimichurri & Pepper
Vicki Butts (lazyme)
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1 cfresh italian parsley, packed
1 cfresh cilantro, packed
3 Tbspwhite wine vinegar
2 Tbspfresh oregano, chopped
2garlic cloves, peeled
1/2 tspcrushed red pepper
2/3 colive oil
1/4 colive oil
2 largebell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch strips
24 ozrib-eye steak
4sourdough demi-baguettes, halved horizontally
How to Make Grilled Steak Sandwiches with Chimichurri & Pepper
- 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.