Wine recommendation: This recipe calls for a burly, macho barbecue red wine; Try Mitchell’s Peppertree Vineyard Shiraz from the Clare Valley in South Australia, Frog’s Leap Zinfandel from Napa Valley or the Bodegas Nieto Senetiner Malbec Reserva from Mendoza (rated Best Buy by Wine Enthusiast).
- For the chimichurri sauce:
- 2 cups fresh parsley, ideally Italian flat leaf, stems removed
- 5 tablespoons olive or vegetable oil
- 3 tablespoons freshly squeezed lemon juice
- 3-5 cloves garlic, minced
- 1 medium shallot, minced, or 2 tablespoons onion, minced
- 2 tablespoons Sherry wine vinegar or red wine vinegar
- 1 teaspoon chili pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- For the steak:
- 3 tablespoons salt
- 1 tablespoon cayenne pepper
- Two 1-pound New York strip steaks, ideally 1-1/4 inches thick
- 1 sourdough baguette, sliced into sixteen 1/4-inch-thick slices
To make the chimichurri sauce: Place all ingredients for the chimichurri sauce in a food processor or blender and purée. Reserve.
To make the steak: Preheat grill to high heat. In a small bowl, mix salt and cayenne. Rub mixture into both sides of the steak. Place the steaks over direct heat and grill to desired degree of doneness (approximately 6 minutes per side for medium-rare). Remove the steak from the grill, cover with aluminum foil and let rest for 5 minutes. If you do not have a grill, eliminate the cayenne pepper from the dry rub, and cook steaks in a heavy pan over medium-high heat for approximately 6 minutes per side. Slice the steaks into 1/4-inch-thick strips. Set strips on baguette slices and top with chimichurri sauce.