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Grilled Steak Sandwiches with Chimichurri and peppers

Grilled Steak Sandwiches with Chimichurri and peppers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant steak sandwich is a sophisticated take on a high-protein lunch, combining juicy rib-eye with the bright, herbaceous punch of a classic South American chimichurri. The fresh parsley and coriander sauce provides a sharp, zesty contrast to the rich beef, while the charred red and yellow peppers add a subtle sweetness and crunch. Using sourdough demi-baguettes ensures a sturdy base that can hold the delicious juices and sauce without becoming soggy.

Ideal for a weekend lunch or a quick evening meal, these sandwiches are incredibly satisfying and simple to prepare. Grilling the steak and peppers together gives the dish a wonderful smoky depth, making it a perfect choice for outdoor dining or a midweek treat. Serve upright with any remaining chimichurri as a dip or drizzled over roasted potato wedges.

Ingredients for Grilled Steak Sandwiches with Chimichurri and peppers

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh coriander
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 vitlöksklyftor, skalade
1/2 teaspoons dried crushed red pepper
160ml plus 60ml olive oil
2 large peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
60g rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

How to make Grilled Steak Sandwiches with Chimichurri and peppers

Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 160ml oil and puree until almost smooth. Season chimichurri with salt and pepper.

Brush pepper strips, steaks, and cut side of bread with remaining 60ml 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 40g per sandwich), then top with pepper strips. Cover with bread tops and serve.

Toss any remaining chimichurri sauce with potato wedges and roast in 204°C oven until just tender, about 40 minutes.

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