Prep 5 mins
Cook 10 mins
an Argentinian recipe from Chef Rick Browne
- 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
- 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.
- Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.
- 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.
- 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 during grilling process.
- Serve the chimichurri sauce alongside the steak.