Grilled Steak Sandwiches With Chimichurri and Bell Peppers

There’s something about the smoky char of grilled steak that instantly transports me back to summer evenings spent with family, the scent of sizzling meat filling the air. This particular recipe, however, elevates that classic grilling experience. It’s not just steak; it’s a celebration of vibrant flavors. The bright, herbaceous chimichurri, the sweetness of the bell peppers, and the hearty sourdough come together in a symphony that always has me reaching for seconds. I remember the first time I made this, the excitement of trying something new, and the sheer delight when everyone raved about it. It’s a dish that’s meant to be shared, enjoyed, and remembered.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

• 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

Equipment Needed

• Food processor
• Grill
• Tongs

Instructions

1. Prepare your barbecue for medium-high heat. This will ensure your steaks and peppers cook evenly without burning.
2. In a food processor, combine the Italian parsley, cilantro, white wine vinegar, oregano, garlic cloves, and crushed red pepper.
3. Add 2/3 cup of olive oil to the food processor and puree until the mixture is almost smooth. This will create your vibrant and flavorful chimichurri sauce. Season the chimichurri generously with salt and pepper to taste.
4. In a small bowl, add the remaining 1/4 cup of olive oil. Use this to brush the bell pepper strips, rib eye steaks, and the cut side of the sourdough bread. This will help with browning and add flavor.
5. Sprinkle the peppers and steaks with salt and pepper. Seasoning is key to bringing out the natural flavors.
6. Grill the bell peppers until they are tender, about 5 minutes per side. The peppers should be slightly charred but still retain some bite.
7. Grill the steaks to your desired doneness. For medium-rare, aim for about 4 minutes per side. Use a meat thermometer to ensure accurate cooking – 130-135°F (54-57°C) for medium-rare.
8. Grill the sourdough bread, cut side down, until it begins to brown lightly, about 2 minutes. Watch carefully to prevent burning.
9. Remove the steaks from the grill and let them rest for a few minutes before thinly slicing them crosswise against the grain. This will make them more tender and easier to eat.
10. Divide the sliced steak among the bread bottoms.
11. Spoon the chimichurri sauce generously over the steak, using about 1/4 cup per sandwich.
12. Top with the grilled bell pepper strips.
13. Cover with the bread tops and serve immediately.

Expert Tips & Tricks

• Chimichurri Prep: Make the chimichurri a day ahead of time. The flavors meld together beautifully overnight, resulting in a more complex and delicious sauce. Store it in an airtight container in the refrigerator.
• Steak Selection: While ribeye is delicious, feel free to use other cuts like flank steak or skirt steak. Just adjust grilling times accordingly.
• Spice Level: Adjust the amount of crushed red pepper to control the heat level of the chimichurri. If you prefer a milder flavor, reduce or omit the red pepper.
• Bread Options: If you don’t have sourdough, use other crusty breads like ciabatta or baguette. The key is to have a sturdy bread that can hold up to the juicy filling.
• Grilling Perfection: For even cooking, ensure your grill grates are clean and well-oiled before placing the steak and peppers on the grill.
• Resting the Steak: Don’t skip the resting period for the steak. It allows the juices to redistribute, resulting in a more tender and flavorful sandwich.

Serving & Storage Suggestions

Serve these steak sandwiches immediately after grilling to enjoy the bread’s warmth, the steak’s tenderness, and the chimichurri’s vibrant flavors. These are best enjoyed fresh.

Leftover steak and chimichurri can be stored separately in airtight containers in the refrigerator for up to 3 days. The grilled peppers are best eaten immediately but can also be stored in the fridge for 1-2 days.

To reheat the steak, warm it gently in a skillet over low heat or in a microwave. Be careful not to overcook it. The chimichurri can be enjoyed cold or at room temperature. Reheating the bread is not recommended as it can become tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	758 kcal	38%
Total Fat	55.2g	85%
Saturated Fat	13.6g	68%
Cholesterol	57.9mg	19%
Sodium	1196.6mg	50%
Total Carbohydrate	101.1g	34%
Dietary Fiber	6.3g	25%
Sugars	1g	4%
Protein	24.7g	49%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Chimichurri: Add a finely chopped jalapeño or serrano pepper to the chimichurri for an extra kick.
• Herb Variations: Experiment with different herbs in the chimichurri. Try adding a bit of mint or basil for a unique flavor profile.
• Vegetarian Option: Substitute grilled halloumi cheese or portobello mushrooms for the steak.
• Gluten-Free: Use gluten-free bread or serve the steak and chimichurri over a bed of lettuce.
• Vinegar Swap: If you don’t have white wine vinegar, use red wine vinegar or apple cider vinegar.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri ahead of time?
A: Absolutely! In fact, it’s recommended. The flavors meld together and deepen over time. Store it in an airtight container in the refrigerator for up to 3 days.

Q: What is the best way to grill the steak for the perfect doneness?
A: Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Q: Can I use a different type of steak?
A: Yes, ribeye is a great choice, but you can also use flank steak, skirt steak, or sirloin. Adjust the grilling time accordingly.

Q: How do I prevent the bread from getting soggy?
A: Grill the bread just before assembling the sandwiches. This will help create a barrier against the juicy filling. Also, don’t overload the sandwiches with chimichurri.

Q: What side dishes go well with these steak sandwiches?
A: Roasted potatoes, a simple salad, or grilled corn on the cob are all excellent choices.

Final Thoughts

This Grilled Steak Sandwich with Chimichurri and Bell Peppers is more than just a recipe; it’s an invitation to savor bold flavors and create lasting memories. Don’t be intimidated by the number of ingredients – each one plays a crucial role in creating a truly unforgettable dish. Gather your loved ones, fire up the grill, and prepare to be amazed. I encourage you to try this recipe and let your creativity shine! Maybe add a sprinkle of crumbled feta, or serve it with a side of crispy sweet potato fries. Let me know in the comments how it turns out, and what personal touches you’ve added!