Ingredients
1
cup (packed) fresh Italian parsley
1
cup (packed) fresh cilantro
3
tbsp white wine vinegar
2
tbsp chopped fresh oregano
1/2
tsp 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
Directions
1.
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.
2.
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.
4.
Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.
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