GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS (for four)

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

½ teaspoon dried crushed red pepper

2/3 cup plus ¼ cup olive oil

2 large bell peppers (preferably 1 red and 1 yellow), cut into ¾ inch wide strips

two 12 ounce rib eye steaks

4 sourdough demi-baguettes, halved horizontally

 

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1. Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until puree is almost smooth.  Season chimichcurri with salt and pepper.

2. Brush pepper strips, steaks and cut sides 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.

 

from Bon Appetit Magazine, June, 2005