Open-Face Grilled Steak & Peppers Sandwich with Chimichurri

For the Chimichurri

• Place olive oil and garlic into a small saucepan over low heat for 8 minutes or until garlic just begins to brown. Remove from heat and allow to cool.
• Pour oil through a small sieve to remove any pieces of garlic. Discard garlic pieces.
• Add remaining ingredients to garlic-infused oil and stir to blend.  

For the Sandwich

• Place steak and 1/3 cup chimichurri in glass dish. Reserve remaining chimichurri.
• Turn steak a few times to coat it with chimichurri. 
• Cover dish and refrigerate 2-3 hours to marinate.
• Brush peppers with olive oil; sprinkle with salt and pepper.
• Preheat grill to medium-high.
• Grill peppers, turning frequently, until browned on both sides.
• Remove steak from marinade; discard marinade.  
• Grill steak 3-4 minutes per side or until it reaches 150° (for medium) on an instant read thermometer.
• Brush cut sides of baguette with the reserved chimichurri. Place cut side down on grill for 2 minutes to brown.
• Thinly slice grilled peppers and steak.
• Arrange steak and peppers on the baguette halves and drizzle with remaining chimichurri.
• Cut each baguette in half.

For Those Following a Low FODMAP Diet: The Schär product* used in this recipe is certified as low in FODMAPs under the Monash University Certification Program. A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms.

*Monash University Low FODMAP Certified trademarks used under licence in the United States by Dr Schär. One serving of this product can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be followed under supervision from a healthcare professional.