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
- 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.
- 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