Gaucho Steak with Argentinian Chimichurri Sauce

Ingredients

• CHIMICHURRI SAUCE:
• 1 c lightly packed chopped flat leaf Italian parsley
• 3 to 5 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 tsp chili pepper flakes
• 2 tbsp fresh oregano or (2 tsp dried)
• 2 tbsp minced green onion
• 3/4 c vegetable or olive oil
• 3 tbsp sherry wine vinegar, or red wine vinegar
• 3 tbsp lemon juice
• CHIMICHURRI GRILLING SAUCE:
• 1 Tbsp cayenne pepper
• 3 tbsp coarse salt
• 1 c hot water
• 2-1/2 lb Rib-eye, Striploin, or Top Sirloin Steak

Instructions

• Place all Chimichurri Sauce ingredients in a blender or food processor and blend until well chopped, but not pureed. Reserve.
• Dissolve cayenne pepper and salt in water. Transfer to a squeeze container.
• Place the steak directly over a hot grill, baste with the Chimichurri Grilling sauce, and grill until desired doneness. Remove, let rest, then slice into long strips and serve on French bread slices with Chimichurri Sauce.
• Serves 4