Steak Gaucho Style With Argentinean Chimichurri Sauce

• Sauce:
• 1/2 cup lightly packed Italian parsley
• 1/4 cup fresh Cilantro
• 2 tbsp fresh oregano leaves(optional)
• 2 tbsp or more fresh Basil leaves (optional)
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp chili pepper flakes
• 2 tbsp shallot, or, onion, minced
• 3/4 cup vegetable or olive oil
• 3 tbsp sherry or red wine vinegar
• 3 tbsp lemon juice
• Steak:
• 1 tbsp cayenne pepper
• 3 tbsp salt
• 2 1/2 lb. Skirt steak, rib eye, New York, or, sirloin, (1 1/2 inches thick)
• 2 baguette, cut in 1/4-inch thick slices

1. 1.tlace all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.
2. Steak:
3. 1.tissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.
4. 2.tlace the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the meat reaches the desired degree of doneness.
5. 3. Remove the steak from the grill and slice long angled strips across the grain.
6. 4. Serve on a slice of baguette. (For extra spicy steak, baste 2 or 3 additional times during grilling process.)
7. 5. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or chicken)

italian parsley, fresh cilantro, oregano, basil, garlic, salt, ground black pepper, chili pepper, shallot, vegetable, sherry, lemon juice, cayenne pepper, salt, skirt, baguette

Taken from www.epicurious.com/recipes/member/views/steak-gaucho-style-with-argentinean-chimichurri-sauce-50029578 (may not work)