Ingredients
- Argentinian Chimichurri Sauce:
- 1 cup gently packed chopped parsley (ideally, flat leaf Italian parsley)
- three to five cloves garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- two tablespoons fresh oregano leaves (optional)
- two tablespoons shallot or onion, minced
- 3/4 cup vegetable or essential olive oil
- 3 tablespoons sherry wine vinegar, or dark wine vinegar
- 3 tablespoons fresh lemon juice
- Steak:
- 1 tablespoon red pepper cayenne
- 3 tablespoons salt
- 2 1/2 pounds rib-eye, New You are able to strip, or sirloin steak, 1 1/2 " thick
- 2 baguettes, sliced into 1/4-inch-thick slices
Directions
Preheat a grill.
Place all chimichurri sauce ingredients inside a blender or mixer and pulse until well chopped, although not pureed. Reserve.
Dissolve red pepper cayenne and salt in 1 cup warm water. Transfer to some squeeze container.
Put the steak directly on the hot grill, baste using the chimichurri grilling sauce, and grill before the outer area of the meat reaches the preferred amount of doneness. Take away the steak in the grill and slice lengthy strips in the outer edges from the steak. Instruct visitors to get a steak slice in the cutting board using their fingers, put it on the slice of baguette, and revel in. Return the rest of the steak towards the grill, baste, and grill until a lot of steak is cooked. Remove and repeat the slicing and serving procedure until steak is consumed. For added spicy steak, baste two or three additional occasions using the red pepper cayenne mixture during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)
Suggested beverage: Argentinian Malbec (red)
Recipe thanks to Bob Blumer