Chimichurri Grilled Steak Sandwiches With Red Bell Peppers And Onions Recipes

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Steps:

• 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.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS

Steps:

• 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.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI & PEPPER

Steps:

• 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.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS

Steps:

• Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
• Preheat a grill pan over medium-high heat and brush the grates with oil.
• Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
• Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
• Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.