Grilled Steak Sandwiches With Chimichurri And Bell Peppers

• 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

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.
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.
3. Recipe Remix:. Toss any remaining chimichurri sauce with potato wedges and roast in 400u0b0F oven until just tender, about 40 minutes.

parsley, cilantro, white wine vinegar, fresh oregano, garlic, red pepper, olive oil, olive oil, bell peppers, bread

Taken from www.food.com/recipe/grilled-steak-sandwiches-with-chimichurri-and-bell-peppers-305457 (may not work)