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 dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 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 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.
Makes 4 servings.