Gaucho Cayenne Steak Diablo Recipe

Name: Gaucho Cayenne Steak Diablo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Italian parsley (lightly packed); 4 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon chili pepper flakes; 2 tablespoons fresh oregano leaves (optional); 2 tablespoons shallots, minced; 3/4 cup olive oil; 3 tablespoons sherry wine or 3 tablespoons red wine vinegar; 3 tablespoons lemon juice; 1 teaspoon cayenne pepper; 3 tablespoons salt; 2 1/2 lbs steak (rib eye, New York, or, sirloin - 1 1/2 inches thick); 2 French baguettes, cut in 1/4-inch thick slices

Servings: persons

1 cup Italian parsley (lightly packed)
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves (optional)
2 tablespoons shallots, minced
3/4 cup olive oil
3 tablespoons sherry wine or 3 tablespoons red wine vinegar
3 tablespoons lemon juice
1 teaspoon cayenne pepper
3 tablespoons salt
2 1/2 lbs steak (rib eye, New York, or, sirloin - 1 1/2 inches thick)
2 French baguettes, cut in 1/4-inch thick slices

1
Place the parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice, in a blender or food processor and pulse until well chopped well, but not pureed. Reserve.
2
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze bottle container.
3
Place the steak directly over a hot grill, baste with the cayenne grilling sauce, and grill until the outer portion of the meat reaches the desired degree of doneness.
4
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 until more of the steak is cooked.
5
Remove and repeat the slicing and serving procedure until steak is consumed.
6
For extra spicy steak, baste 2 or 3 additional times during grilling process.
7
Serve the chimichurri sauce alongside the steak.

1363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Italian parsley (lightly packed), 4 garlic cloves, minced, 1 teaspoon salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Gaucho Cayenne Steak Diablo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gaucho Cayenne Steak Diablo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions