Grilled steak sandwiches with chimichurri and bell peppers

Dinner tonight, August 31, 2014
Absolute delicious sandwich, can be eaten for lunch or for dinner, yummy !
6 Servings

  • 300 grams (packed) Fresh Italian Parsley
  • 300 grams (packed) Fresh Cilantro
  • 3 tablespoons White Wine Vinegar
  • 2 tablespoons Chopped Fresh Oregano
  • 2 Garlic Cloves, peeled
  • ½ teaspoon Dried Crushed Red Pepper
  • 150 ml Plus ¼ Cup Olive Oil
  • 2 large Bell Peppers (Preferably 1 Red And 1 Yellow), cut into ¾-inch-wide strips
  • 2 12-ounce Rib-Eye Steaks
  • 4 Sourdough Demi-Baguettes, halved horizontally

1) Brush pepper strips, steaks, and cut side of bread with remaining ¼ 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 ¼ cup per sandwich), then top with pepper strips. Cover with bread tops and serve.

Nutritional notes:
Calories per 1 serving 586
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