Gaucho Cayenne Steak Diablo

Ingredients

• 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 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

Directions

1. 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. 2

   Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.

3. 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. 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. 5

   Remove and repeat the slicing and serving procedure until steak is consumed.

6. 6

   For extra spicy steak, baste 2 or 3 additional times during grilling process.

7. 7

   Serve the chimichurri sauce alongside the steak.