Combine parsley, garlic, salt, pepper, pepper flakes, oregano, shallots, olive oil, sherry, and lemon juice in a blender or food processor.

Pulse until well chopped but not pureed. Reserve as chimichurri sauce.

Dissolve cayenne pepper and 3 tablespoons of salt in 1 cup of hot water.

Transfer to a squeeze bottle.

Place the steak directly over a hot grill.

Baste with the cayenne grilling sauce.

Grill until the outer portion of the meat reaches the desired doneness.

Remove the steak from the grill.

Slice long strips from the outer edges of the steak.

Instruct guests to pick up a steak slice 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.

Repeat the slicing and serving procedure until steak is consumed.

For extra spicy steak, baste 2 or 3 additional times during grilling process.

Serve the chimichurri sauce alongside the steak.