Ingredients Jump to Instructions ↓

  1. 1 cup Italian parsley (lightly packed)

  2. 4 garlic clove, minced

  3. 1 teaspoon salt

  4. 1/2 teaspoon fresh ground black pepper

  5. 1/2 teaspoon chili pepper flakes

  6. 2 tablespoons fresh oregano leaves

  7. 2 tablespoons shallot, minced

  8. 3/4 cup olive oil

  9. 3 tablespoons sherry wine or red wine vinegar

  10. 3 tablespoons lemon juice

  11. 1 teaspoon cayenne pepper

  12. 3 tablespoons salt

  13. 2 1/2 lbs steak (rib eye, New York, or, sirloin - 1 1/2 inches thick)

  14. 2 French baguette, cut in 1/4-inch thick slices

Instructions Jump to Ingredients ↑

  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.For extra spicy steak, baste 2 or 3 additional times during grilling process.Serve the chimichurri sauce alongside the steak.

  6. How visitors found this page:

  7. cayene pepper water and salt steak sauce cayanne pepper steak el gaucho tenderloin diablo recipe tenderloin diablo recipe el gaucho


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