Gaucho Cayenne Steak Diablo

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup italian parsley (lightly packed)
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons fresh oregano leaves (optional)
• 2 tablespoons shallots, minced
• 3/4 cup olive oil
• 3 tablespoons sherry wine or 3 tablespoons red wine vinegar
• 3 tablespoons lemon juice
• 1 teaspoon cayenne pepper
• 3 tablespoons salt
• 2 1/2 lbs steak (rib eye, new york, or, sirloin - 1 1/2 inches thick)
• 2 french baguettes, cut in 1/4-inch thick slices

Recipe

• 1 place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. reserve.
• 2 dissolve cayenne pepper and salt in 1 cup hot water. transfer to a squeeze bottle container.
• 3 place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.
• 4 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.
• 5 remove and repeat the slicing and serving procedure until steak is consumed.
• 6 for extra spicy steak, baste 2 or 3 additional times during grilling process.
• 7 serve the chimichurri sauce alongside the steak.