Grilled Steak Sandwiches with Chimichurri and peppers

Ingredients for Grilled Steak Sandwiches with Chimichurri and peppers

• 1 cup (packed) fresh Italian parsley

• 1 cup (packed) fresh coriander

• 45ml white wine vinegar

• 2 tablespoons chopped fresh oregano

• 2 garlic cloves, peeled

• 1/2 teaspoons dried crushed red pepper

• 160ml plus 60ml olive oil

• 2 large peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips

• 60g rib-eye steaks

• 4 sourdough demi-baguettes, halved horizontally

How to make Grilled Steak Sandwiches with Chimichurri and peppers

Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 160ml oil and puree until almost smooth. Season chimichurri with salt and pepper.

Brush pepper strips, steaks, and cut side of bread with remaining 60ml 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 40g per sandwich), then top with pepper strips. Cover with bread tops and serve.

Toss any remaining chimichurri sauce with potato wedges and roast in 204°C oven until just tender, about 40 minutes.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.