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grilled steak sandwiches with chimichurri & pepper

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

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.

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Grill

Ingredients For grilled steak sandwiches with chimichurri & pepper

  • 1 c
    fresh italian parsley, packed
  • 1 c
    fresh cilantro, packed
  • 3 Tbsp
    white wine vinegar
  • 2 Tbsp
    fresh oregano, chopped
  • 2
    garlic cloves, peeled
  • 1/2 tsp
    crushed red pepper
  • 2/3 c
    olive oil
  • 1/4 c
    olive oil
  • 2 lg
    bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch strips
  • 24 oz
    rib-eye steak
  • 4
    sourdough demi-baguettes, halved horizontally

How To Make grilled steak sandwiches with chimichurri & pepper

  • 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.
  • 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.
  • 3
    Recipe 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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