Grilled Steak Sandwich W Chimichurri Bell Peppers Recipes

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GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches with Chimichurri and Bell Peppers image

Categories     Sandwich     Beef     Herb     Pepper     Backyard BBQ     Meat     Steak     Bell Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

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 dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

Steps:

  • 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.
  • 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:
  • Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches With Chimichurri and Bell Peppers image

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005.

Provided by cookiedog

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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:. Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

Nutrition Facts : Calories 3034.9, Fat 110.4, SaturatedFat 27.1, Cholesterol 115.7, Sodium 4786.5, Carbohydrate 404.4, Fiber 25.3, Sugar 4, Protein 98.8

STEAK AND PEPPERS IN CHIMICHURRI SAUCE



Steak and Peppers in Chimichurri Sauce image

Need a quick dinner idea? This colorful, flavorful beef dish is complete in 25 minutes...and there's just one skillet to wash!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

1/2 cup basil pesto
1 tablespoon lemon juice
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 medium onion, thinly sliced (about 1 cup)
1 medium orange bell pepper, cut into bite-size strips
1 medium yellow bell pepper, cut into bite-size strips
1 lb boneless beef top sirloin steak, cut into 4 pieces
1 teaspoon garlic-pepper blend
1/2 teaspoon salt

Steps:

  • In medium heatproof bowl, mix pesto, lemon juice, oregano and pepper flakes; set aside.
  • In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell peppers in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in pesto mixture. Return mixture to same bowl. Cover; set aside.
  • Sprinkle both sides of beef pieces with garlic-pepper blend and salt. Heat same skillet over medium-high heat. Add beef; cook 10 to 12 minutes, turning once, until browned and medium-rare doneness.
  • Return vegetable-pesto mixture to skillet with beef. Cook 1 to 2 minutes, stirring occasionally, until vegetables are hot and beef is of desired doneness. Serve pepper mixture over beef.

Nutrition Facts : Calories 380, Carbohydrate 11 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 34 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS



Grilled Steak Sandwiches with Brie, Roasted Peppers, and Watercress image

Categories     Sandwich     Beef     Egg     Brie     Bell Pepper     Summer     Grill/Barbecue     Watercress     Bon Appétit

Yield Makes 6

Number Of Ingredients 10

3 large red bell peppers
1 2-pound beef tenderloin, trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons dried herbes de Provence
6 ciabatta rolls
6 tablespoons mayonnaise
6 tablespoons Dijon mustard
1/2 pound Brie, chilled, cut into 1/4-inch-thick slices
2 cups (loosely packed) watercress
6 hard-boiled eggs, peeled, sliced

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
  • Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
  • Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
  • Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)

GRILLED STEAK WITH YELLOW PEPPER CHIMICHURRI



Grilled Steak with Yellow Pepper Chimichurri image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 11

1 pound hanger steak or skirt steak
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 yellow bell pepper, chopped
1 cup roughly chopped flat-leaf parsley
2 tablespoons oregano leaves
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Large pinch kosher salt
Large pinch freshly ground black pepper

Steps:

  • For the steak: Let the steak rest at room temperature for 20 minutes. Preheat a grill pan or outdoor grill to high.
  • Rub both sides of the steak with oil and sprinkle liberally with salt and pepper. Grill the steak until lightly charred, 3 to 4 minutes per side for medium-rare (cook longer for medium or well-done steak). Transfer to a cutting board and let rest 10 minutes.
  • For the yellow pepper chimichurri: Combine the bell pepper, parsley, oregano, garlic, oil, vinegar, salt and black pepper in a food processor. Process until well mixed but still a little chunky. Transfer to a small bowl.
  • Cut the steak into thin slices across the grain. Serve with the chimichurri.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 12 serving(s)

Number Of Ingredients 13

3 cups dry red wine
3 cups onions, chopped
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon dry mustard
1 1/2 teaspoons dry mustard
1 tablespoon ground ginger
1 1/2 teaspoons ground ginger
4 1/2 lbs flank steaks
6 large bell peppers, 3/8 inch wide strips
3 large red onions, 1/2 inch thick rings
French roll, grilled

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED CHEESE & PEPPER SANDWICHES



Grilled Cheese & Pepper Sandwiches image

This is a tasty and wholesome sandwich to make for one or two. It's a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. -Arline Hofland, Deer Lodge, Montana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
4 slices rye bread with caraway seeds
3/4 cup shredded Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 470 calories, Fat 28g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 690mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

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