Grilled Steak Sandwiches with Chimichurri and Bell Peppers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons chopped fresh oregano
- 3 tablespoons white wine vinegar
- 1/2 teaspoon dried crushed red pepper
- 1 cup (packed) fresh italian parsley
- 2 garlic cloves, peeled
- Carbohydrate 258 g(86%)
- Cholesterol 111 mg(37%)
- Fat 94 g(145%)
- Fiber 14 g(57%)
- Protein 83 g(167%)
- Saturated Fat 24 g(119%)
- Sodium 2987 mg(124%)
- Calories 2201
Preparation 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.
Preparation 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.
