Best 6 Chimichurri Grilled Steak Sandwiches With Red Bell Peppers And Onions Recipes

Craving a zesty and flavorful sandwich? Look no further than these Chimichurri Grilled Steak Sandwiches with Red Bell Peppers and Onions. Bursting with bold flavors, these sandwiches are sure to tantalize your taste buds. Perfectly grilled steak, marinated in a vibrant chimichurri sauce, is nestled between toasted bread, along with tender sautéed red bell peppers and onions. The chimichurri sauce, a delightful blend of fresh herbs, garlic, and olive oil, adds a herbaceous and tangy kick to every bite. Served with a side of crispy shoestring fries, these sandwiches make for a satisfying and unforgettable meal.

This article also includes a tantalizing Grilled Vegetable Wrap recipe, featuring an array of grilled vegetables, such as zucchini, bell peppers, and mushrooms, wrapped in a soft tortilla with a zesty tahini sauce. For a refreshing and vibrant side dish, try the Red Bell Pepper and Onion Sauté, a medley of sweet red bell peppers, crisp onions, and aromatic garlic, tossed in a tangy balsamic vinegar dressing.

And to elevate your meal to a gourmet experience, indulge in the mouthwatering Chimichurri Grilled Steak Skewers. Tender and juicy steak cubes, marinated in the flavorful chimichurri sauce, are expertly grilled and served on skewers, accompanied by grilled vegetable kabobs.

These recipes offer a symphony of flavors and textures that will leave you craving more. Whether you're hosting a backyard barbecue or simply seeking a delightful meal, these culinary creations are sure to impress. So, grab your apron and embark on a journey of culinary exploration as you savor the delectable Chimichurri Grilled Steak Sandwiches and the accompanying recipes featured in this article.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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.

STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI

Steak-and-Brie Sandwich with Chimichurri image

After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 pound flank steak
2 tablespoons packed light-brown sugar
Kosher salt and freshly ground pepper
1 1/2 cups packed baby arugula, plus more for serving
3/4 cup packed fresh flat-leaf parsley leaves
2 tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar)
1 baguette (20 to 24 inches), halved lengthwise
6 ounces brie, thinly sliced

Steps:

Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

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

Ingredients

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

FLANK STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Flank Steak Fajitas with Chimichurri and Drunken Peppers image

Provided by Sunny Anderson

Categories main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 26

Ingredients

1 bunch fresh flat-leaf or curly parsley, leaves only
1 bunch fresh cilantro, leaves only
5 garlic cloves
1/2 cup roughly chopped red onion
2 teaspoons Hungarian or hot paprika
2 tablespoons sherry or red wine vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large Vidalia or sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
16 ounces pale ale or pilsner beer
Twelve 8-inch flour tortillas

Steps:

Make the chimichurri: In a food processor, combine the parsley, cilantro, garlic, red onion, paprika, vinegar, olive oil, salt, and pepper. Blend until smooth. Reserve half for drizzling on the fajitas. Place the remaining half in a large resealable plastic bag.
Marinate the steak: Place the steak in the bag with the marinade, squeeze out excess air, and seal. Rest at room temperature for up to 2 hours.
Make the peppers: In a large straight-sided pan with a lid, heat the oil over medium-high heat. When the oil begins to swirl, add the poblano, bell, and jalapeno peppers, and the onion. Season with a pinch of salt and a few grinds of pepper. Cook, stirring, until softened and slightly caramelized around the edges, 6 to 8 minutes. Add the beer, cover, and reduce the heat to medium. Cook until all the vegetables are plump and tender, about 10 minutes. Remove from the heat.
Grill the steak: Preheat a grill or grill pan to medium high. Remove the steak from the marinade and discard the marinade. Season the steak with a pinch of salt and a few grinds of pepper on both sides. Grill the steak, flipping just once, until cooked to medium rare, 5 to 6 minutes per side. Transfer the steak to a plate, cover loosely with aluminum foil, and let rest for 10 minutes before slicing.
Warm the tortillas: Preheat the oven to 200 degrees F. Wet your hands and rub each side of the tortillas with your hands, then stack the tortillas, wrap them tightly in aluminum foil, and place on the center rack of the oven until steamy, about 10 minutes ( or place them in a warmer).
Assemble the fajitas: Slice the steak into thin slices on the bias, against the direction of the muscle. Place a few strips of meat on each warmed tortilla and top with the peppers. Drizzle the reserved chimichurri over the top and fold loosely like a soft taco.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

CHIMICHURRI GRILLED STEAK SANDWICHES WITH RED BELL PEPPERS AND ONIONS

CHIMICHURRI GRILLED STEAK SANDWICHES WITH RED BELL PEPPERS AND ONIONS image

Categories Sandwich Beef

Yield 4 servings

Number Of Ingredients 11

Ingredients

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 small sweet onions, sliced
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, or 1 loaf ciabatta bread

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, onion slices, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers, onions, 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.

Tips:

Choose the right steak: Select a flavorful cut of steak, such as flank, skirt, or hanger steak.
Marinate the steak: Marinating the steak in a flavorful mixture of olive oil, red wine vinegar, garlic, and herbs will help tenderize and flavor the meat.
Grill the steak properly: Cook the steak over medium-high heat to get a nice char on the outside while keeping the inside juicy and tender.
Rest the steak: Let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.
Assemble the sandwiches: Pile the grilled steak, roasted red bell peppers and onions, and chimichurri sauce onto toasted bread or buns.

Conclusion:

These chimichurri grilled steak sandwiches are a flavorful and satisfying meal that is perfect for a summer cookout or a casual dinner. The steak is tender and juicy, the roasted red bell peppers and onions add a touch of sweetness and smokiness, and the chimichurri sauce is the perfect finishing touch. With a few simple tips, you can easily make these sandwiches at home and enjoy a delicious and memorable meal.