© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, June 2005
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.
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
½ teaspoon dried crushed red pepper
⅔ cup plus ¼ cup olive oil
2 large bell pepers (preferably 1 red and 1 yellow), cut into ¾-inch
2 12 ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally
Prepare barbeque (medium-high heat). Combine first six ingredients in processor; add ⅔ cup oil and purée until almost smooth. Season chimicurri with salt and pepper.
Brush pepper strips, steaks, and cut side of bread with remaining ¼ 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 amoung bread bottoms. Spoon chimicurri over steak (about ¼ cup per sandwich), the top with pepper strips. Cover with bread tops and serve.