Grilled Steak Sandwiches With Chimichurri And Bell Peppers Recipes

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GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI



Grilled Steak with Yellow Pepper Chimichurri image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 pound hanger steak or skirt steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 yellow bell pepper, chopped
1 cup roughly chopped flat-leaf parsley
2 tablespoons oregano leaves
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Large pinch kosher salt
Large pinch freshly ground black pepper

Steps:

  • For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
  • Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
  • For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
  • Cut the steak into thin slices across the grain. Serve with the chimichurri.

STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI



Steak-and-Brie Sandwich with Chimichurri image

After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 10

1 pound flank steak
2 tablespoons packed light-brown sugar
Kosher salt and freshly ground pepper
1 1/2 cups packed baby arugula, plus more for serving
3/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
1 baguette (20 to 24 inches), halved lengthwise
6 ounces brie, thinly sliced

Steps:

  • Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
  • Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

GRILLED HANGER STEAK WITH SMOKED VEGGIES, BARBECUE SAUCE AND SOUTHWEST CHIMICHURRI



Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri image

Provided by Nikki Martin, Food Network Star Season 8 Finalist

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

3 cups red wine
1/4 cup liquid smoke, plus more for brushing
1/4 cup fig balsamic vinegar
1 hanger or flank steak (about 2 pounds)
Salt and freshly ground black pepper
1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons agave syrup
1 teaspoon adobo sauce
1 chipotle chile in adobo, minced
1/4 cup equal parts chopped capers and cornichons
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 jalapeno, diced
Extra-virgin olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup liquid smoke

Steps:

  • For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
  • For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle chile in a saucepan and reduce until thick and spreadable.
  • For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper.
  • For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
  • Grill the bell peppers on a grill pan.
  • Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
  • Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches With Chimichurri and Bell Peppers image

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.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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
1/2 teaspoon dry crushed red pepper
2/3 cup olive oil, plus
1/4 cup olive oil
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red and 1 yellow)
24 ounces rib eye steaks
4 sourdough bread, demi-baguettes halved horizontally

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.

Nutrition Facts : Calories 3034.9, Fat 110.4, SaturatedFat 27.1, Cholesterol 115.7, Sodium 4786.5, Carbohydrate 404.4, Fiber 25.3, Sugar 4, Protein 98.8

CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS



Chimichurri Skirt Steak with Grilled Shishito Peppers image

The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.

Provided by James Briscione

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

1/3 cup sherry vinegar
3 scallions, roughly chopped
2 cloves garlic
1 small bunch cilantro, stems included, roughly chopped (about 1 1/4 cups)
1/3 cup plus 1 tablespoon olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
1 3/4-pound skirt steak, cut into 4 pieces
12 ounces shishito peppers
1/2 teaspoon ground Aleppo pepper or chili powder
Juice of 1/2 lime

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.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI & PEPPER



Grilled Steak Sandwiches with Chimichurri & Pepper image

Chimichurri is an Argentine parsley sauce with bright flavors and a kick from crushed red pepper. To save time: Prepare the fresh parsley and cilantro for the processor by simply cutting off the tops of the bunches and discarding the bottom stems.

Provided by Vicki Butts (lazyme)

Categories     Sandwiches

Time 40m

Number Of Ingredients 11

1 c fresh italian parsley, packed
1 c fresh cilantro, packed
3 Tbsp white wine vinegar
2 Tbsp fresh oregano, chopped
2 garlic cloves, peeled
1/2 tsp crushed red pepper
2/3 c olive oil
1/4 c olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch strips
24 oz rib-eye steak
4 sourdough demi-baguettes, halved horizontally

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.

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