1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 Tbsp white wine vinegar
2 Tbsp fresh oregano, chopped
2 cloves garlic, peeled
1/2 tsp dried crushed red pepper
2/3 cup olive oil, plus 1/4 cup
2 large bell peppers, cut into 3/4-inch-wide strips (preferably 1 red & 1 yellow)
2, 12-oz rib-eye steaks
4 sourdough demi-baguettes, halved horizontally
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.