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Ingredientes
- 1 c. lightly packed Italian parsley
- 4 clv garlic, chopped
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1/2 tsp chili pepper flakes
- 2 Tbsp. fresh oregano leaves, optional
- 2 Tbsp. shallot, or possibly, onion, chopped
- 3/4 c. vegetable or possibly extra virgin olive oil
- 3 Tbsp. sherry or possibly red wine vinegar
- 3 Tbsp. lemon juice
- Â Â Steak
- 1 Tbsp. cayenne pepper
- 3 Tbsp. salt
- 2Â 1/2 lb steak, rib eye, New York, or possibly, sirloin, (1 1/2 inches thick)
- 2 x baguette, cut in 1/4-inch thick slices
Direcciones
- Place all chimichurri sauce ingredients in a blender or possibly food processor and pulse till well minced well, but not pureed. Reserve.
- Steak:Dissolve cayenne pepper and salt in 1 c. warm water. Transfer to a squeeze container.
- Place the steak directly over a warm grill , baste with the cayenne grilling sauce, and grill till the outer portion of the meat reaches the desired degree of doneness. 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 till more of the steak is cooked. Remove and repeat the slicing and serving procedure till steak is consumed. For extra spicy steak, baste 2 or possibly 3 additional times during grilling process. Spoon chimichurri sauce over steak. (Also brilliant on any grilled fish or possibly chicken)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 345g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 207 | 40% |
| Total Fat 23.0g | 29% |
| Saturated Fat 8.95g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 5995mg | 250% |
| Potassium 1175mg | 34% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.5g | 1% |
| Protein 63.66g | 102% |
