For the Chimichurri Sauce:
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh cilantro
4 garlic cloves, coarsely chopped
1 shallot, coarsely chopped
1 tablespoon fresh oregano
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons red wine vinegar
3/4 cup olive oil
For the Cayenne Grilled Steaks:
2 tablespoons kosher salt
1/2 to 1 teaspoon cayenne pepper, depending on personal preference
4 8-ounce ribeye steaks
To make the chimichurri: Place the parsley leaves, cilantro leaves, oregano leaves, garlic cloves, shallot, salt, pepper, crushed red pepper, lemon juice, and the red wine vinegar in a food processor. Turn the food processor on and blend while drizzling the olive oil in. Stop and pulse until well mixed. Set aside.
For the steaks: Mix together the salt and cayenne in a small bowl. Liberally season both sides of each steak.
Preheat your grill on high (450-500º F). Clean and oil your grill. Place the steaks on the hot grill, close the lid and wait for 3 minutes. Flip and cook another 3-4 minutes or until desired doneness is reached. Remove the steaks from the grill and wrap in foil for 5-10 minutes. Transfer to serving plates. Serve with chimichurri on the side or over the top.
Makes 6-8 servings.