We do eat beef, but not so often ~ so when I do prepare it I always want it to be as flavorful as possible. This is one of my favorite ways of preparing Rib Eye, New York Strip, or Flank Steak.
The recipe is from Canadian, Bob Blumer, also known as the Surreal Gourmet. His Food Network program aired here in the U.S. a few years ago. Bob explained his father is Argentinian, and that is where he learned how to prepare steak this way.
It is a bit different than any steak recipe I know of; we really enjoy it in warmer months ~ it is outstanding.
The grilled steak is thinly sliced, served on baguette slices, and topped with a fabulous sauce. The sauce is composed of chopped flat leaf parsley, fresh oregano (optional), a little minced onion, several minced garlic cloves, lemon juice, and Sherry vinegar, salt and pepper.
The steak is basted while it grills with a salty, spicy liquid. (Kosher salt, cayenne or chipolte pepper powder, mixed with hot water.) Bob uses a plastic squeeze bottle like the one shown to apply the baste, so I do it that way too. It's a really effective method of application of the liquid baste.
Traditionally steak was prepared this way by cowboys, hence the name ~ and was grilled out on the range over an open fire. As the steak cooked slices were served up from the edges of the piece of meat, and served up as described. The large steak was returned to the grill allowing it to cook further, then more pieces were sliced off.
I simply grill the steaks to desired doneness, allow them to rest, slice then serve. You can make the open-face sandwiches, or allow each diner to assemble their own.
Another way I've served it is to grill the steaks, serve a steak to each person and pass the sauce separately (and make toasted garlic bread from the baguette.) Yum!
I've tried various Steak with Chimichurri Sauce recipes, but this is my favorite by far. If you eat beef, I hope you'll try it ~ I think you'll love it as much as I do. Even if you don't eat beef, do try the sauce; it's great on grilled chicken or grilled fish, too.
If you'd like the recipe you can find it HERE on the Food Network website.