Ingredients
Ingredients per sandwich:
S. Rosen’s French Roll
1 Thin sliced steak, (We used the reasonably priced Round Sirloin Tip Steak Sliced Thin) salted, pounded and lightly drizzled with olive oil (cut into slices at angle/against the grain)
1 Skewer bell peppers, drizzled with Italian sub dressing or salt and olive oil.
Chimichurri sauce
Ingredients for Chimichurri sauce:
1 Small bunch parsley
Leaves from 1 spring fresh oregano
¾ cup Olive oil
¼ cup Red wine vinegar
1 tsp Garlic powder
½ tsp Red pepper flakes
1 Shallot, peeled and cut into quarters
Salt
Directions
1. Prep the steak by seasoning generously with salt. Using plastic wrap and a meat mallet, or similar, pound the steak thin. Note: This can be done a day in advance for an even more tender result.
2. Place large chunks of bell pepper on a skewer and brush with Italian sub dressing.
3. Start grilling the bell pepper skewer first over medium heat, turning regularly until you get lovely char on the edges.
4. When the peppers are almost ready, it is time to cook the steak. Cook the steak on the hottest part of the grill.
5. Cook the steak on high heat, about 2 minutes on each side or until grill marks are present.
6. Remove the steak and peppers from the grill. Let the steak sit for a few minutes before cutting into strips.
7. To assemble the sandwich, spread the Chimichurri on the French rolls, top with steak, peppers, and some more sauce. Serve immediately and enjoy!