Grilled Steak Sandwiches with Chimichurri and Bell Peppers

Name: Grilled Steak Sandwiches with Chimichurri and Bell Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 4 sourdough demi-baguettes, halved horizontally; 237 milliliters (packed) fresh cilantro; 2 garlic cloves, peeled; 158 milliliters olive oil; 2 Tbsps chopped fresh oregano; 237 milliliters (packed) fresh Italian parsley; 1 teaspoons dried crushed red pepper; 680 grams rib-eye steaks; 3 Tbsps white wine vinegar; 2 larges bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips

The recipe Grilled Steak Sandwiches with Chimichurri and Bell Peppers could satisfy your South American craving in roughly 30 minutes. For $7.56 per serving, you get a main course that serves 4. Watching your figure? This dairy free recipe has 1383 calories, 58g of protein, and 69g of fat per serving. A mixture of parsley, cilantro, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event.

Instructions

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.

Ingredients you will need

Salt And Pepper

Chimichurri

Cooking Oil

Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil.

Ingredients you will need

Pepper

Steak

Bread

Cooking 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.

Ingredients you will need

Salt And Pepper

Chimichurri

Peppers

Pepper

Steak

Bread

Equipment you will use

Grill

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

Ingredients you will need

Chimichurri

Potato

Equipment you will use

Oven

Equipment

Grill

Oven

Ingredients

Servings:

sourdough demi-baguettes, halved horizontally 237milliliters

(packed) fresh cilantro 2

garlic cloves, peeled 158milliliters

olive oil 2Tbsps

chopped fresh oregano 237milliliters

(packed) fresh Italian parsley 1teaspoons

dried crushed red pepper 680grams

rib-eye steaks 3Tbsps

white wine vinegar 2larges

bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try GEN5 Merlot. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 12 dollars per bottle.