Grilled Steak Sandwiches With Chimichurri and Bell Peppers

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Total Time
30mins
Prep 15 mins
Cook 15 mins

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005.

Ingredients Nutrition

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

5 5

Really fresh flavours here! Love it!

5 5

Great flavor! It was pretty simple to make and I loved this on sourdough bread. I followed the recipe as stated and it turned out wonderful. Made for ZWT4 for the Tastebud Tickling Travellers.

5 5

Made Argentinean Barbecued Steak and used it to make up this delicious sandwich. My DH and I both really loved the blend of flavours.