STEAK GAUCHO-STYLE WITH ARGENTINIAN CHIMICHURRI SA

Steak Gaucho-Style with Argentinian Chimichurri Sa image

Provided by Lynette !

Time 30m

Number Of Ingredients 16

ARGENTINIAN CHIMICHURRI SAUCE:
1 c flat leaf parsley, loosely packed and chopped
4 clove garlic, minced
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 tsp chile pepper flakes
2 Tbsp fresh oregano leaves
2 Tbsp shallot or onion, minced
3/4 c olive oil
3 Tbsp sherry wine vinegar or red wine vinegar
3 Tbsp lemon juice, fresh
STEAK
1 Tbsp cayenne pepper
3 Tbsp salt
2 1/2 lb rib eye steak, new york strip steaks, or sirloin steaks
2 baguettes, sliced into 1/4 inch slices

Steps:

1. Preheat a grill.
2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
3. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
4. Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. Instruct guests to pick up a steak slice from the cutting board with their fingers, place it on a slice of baguette, and enjoy. Return the remaining steak to the grill, baste, and grill until more of the steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For extra spicy steak, baste 2 or 3 additional times with the cayenne pepper mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)