Grilled Steak Sandwiches with Chimichurri and Bell Peppers
Fire up your grill for these mouthwatering Grilled Steak Sandwiches with Chimichurri and Bell Peppers—a hearty, flavor-packed meal that’s perfect for any occasion. Featuring tender ribeye steak seasoned to perfection and grilled to juicy doneness, these sandwiches are layered with smoky, charred bell peppers and a vibrant, herbaceous chimichurri sauce bursting with parsley, oregano, garlic, and red wine vinegar. Served on toasted French baguettes or ciabatta rolls, every bite is a perfect balance of savory, tangy, and smoky flavors. With just 20 minutes of prep and 25 minutes of cooking, this recipe is ideal for a quick yet unforgettable dinner or a crowd-pleasing weekend lunch. Perfectly designed for steak lovers, this sandwich recipe combines bold, fresh ingredients with simple grilling techniques for a satisfying gourmet experience.
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Recipe Information
Ingredients
- 1 pound Ribeye steak
- 3 tablespoons Olive oil
- 3 count Garlic cloves
- 2 count Red bell peppers
- 1 count Yellow bell pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 count French baguette or ciabatta rolls
- 1 cup Flat-leaf parsley
- 2 tablespoons Fresh oregano or dried oregano
- 2 tablespoons Red wine vinegar
- 0.5 teaspoons Crushed red pepper flakes
- 1 count Shallot
- 0.5 cup Extra virgin olive oil (for chimichurri)
Instructions
Preheat your grill to high heat, or heat a grill pan over medium-high heat on the stovetop.
Rub the ribeye steak with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Let it sit at room temperature while preparing other ingredients.
To make the chimichurri, finely chop the garlic, flat-leaf parsley, oregano leaves, and shallot. Combine them in a small bowl. Stir in 2 tablespoons of red wine vinegar, 0.5 teaspoon of red pepper flakes, and 0.5 cup of extra virgin olive oil. Set aside to let the flavors meld.
Slice the red and yellow bell peppers into thin strips. Toss them with 1 tablespoon of olive oil and a pinch of salt.
Grill the steak for about 4-5 minutes per side for medium-rare, or adjust time based on your preferred doneness. Remove the steak from the heat and let it rest for 5-10 minutes before slicing thinly against the grain.
While the steak is resting, grill the bell peppers for 5-7 minutes, turning occasionally, until they are slightly charred and tender.
Slice the baguette or ciabatta rolls lengthwise and brush the cut sides with the remaining 1 tablespoon of olive oil. Toast them on the grill for 1-2 minutes until lightly browned.
To assemble the sandwiches, layer the sliced steak, grilled bell peppers, and a generous drizzle of chimichurri sauce inside each roll.
Serve immediately and enjoy your Grilled Steak Sandwiches with Chimichurri and Bell Peppers.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
