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.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe Remix:
Step 3
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
