Sunday, August 10, 2008

Grilled Steak Sandwiches with Chimichurri Sauce and Bell Peppers

I used to order extra chimichurri sauce until I found this recipe from Bon Appetit. Now, I prepare it at home:) It is very very tasty.

I grill my steak in a pan, and although it's not barbecued it still comes out great because of the sauce.

I also grill onions and add it to the sandwiches. To me onions are a must with any steak sandwich.

The only thing I do different is to double the sauce, everything else stays as is:) Enjoy....


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.

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

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.

Makes 4 servings.

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