Ingredients

Argentinian Chimichurri Sauce:
1 cup lightly packed chopped parsley
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2 1/2 pounds rib-eye, New York strip, or sirloin steak, 1 1/2 inches thick
2 baguettes, sliced into 1/4-inch-thick slices

Directions

Preheat a grill. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve. Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.

Place the steak directly over a hot grill, baste with the chimichurri grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the grill and let rest 5 minutes. Slice long strips from the outer edges of the steak.

Spoon chimichurri sauce over steak. Serve immediately.

Also Try:
> Greek Yogurt Parfait
> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes