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Recipe: Steak and Chimichurri Toasts

Ingredients :

  • 1 cup packed fresh parsley
  • 3/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried crushed red pepper .
  • 2 (1-pound) pieces flank steak
  • 1 (16-ounce) thin French-bread baguette, cut into 40 slices
  • Additional olive oil

Instructions :

  1. Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour.
  2. Preheat oven to 450F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
  3. Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)