Recipe information
Yield
Makes 4 Servings
Ingredients
2
large bell peppers (preferably 1 red and 1 yellow), cut into ¾-inch-wide strips
2
12-ounce rib-eye steaks
¼
cup olive oil
Kosher salt and freshly ground black pepper
4
sourdough demi-baguettes, halved horizontally
1
cup Chimichurri
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Preparation
Step 1
Prepare barbecue (medium-high heat).
Step 2
Brush pepper strips, steaks, and cut side of bread with 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 among bread bottoms. Spoon chimichurri over steak (about ¼ cup per sandwich), then top with pepper strips. Cover with bread tops and serve.