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Grilled Steak Sandwiches with Chimichurri and Bell Peppers

Name: Grilled Steak Sandwiches with Chimichurri and Bell Peppers
Cuisine: latin_american
Ingredients: 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

A small grocery run gets this on the table.

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directions

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.
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Recipes sourced from Epicurious.com.

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