Steak and Chimichurri Toasts

Steak and Chimichurri Toasts from The Food Charlatan

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5 from 1 vote

If you thought steak was good, try adding chimichurri sauce. Have you been introduced to this stuff?

Prep Time10

Cook Time13

Resting Time5

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 38kcal

Author: The Food Charlatan

Ingredients

1 & 1/2 cups curly-leaf parsley packed fresh
3/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 cloves fresh garlic roughly chopped
1/2 teaspoon crushed red pepper dried
2 1 pound pieces flank steak
1 16 ounce thin French-bread baguette cut into 40 slices
Additional olive oil

Instructions

Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in a food processor or blender until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper on both sides. Brush or rub meat with 2 tablespoons chimichurri sauce. Cover steaks with plastice wrap and throw it in the fridge. Transfer the remaining sauce to a tupperware. Refrigerate the sauce and the meat at least 1 hour. (This can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. You can also broil these for about one minute, on one or both sides, if you don't feel like heating your oven. Transfer to large platter.
You can broil the meat or grill it. Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. (If you are grilling, it is the same: about 3-4 minutes per side for medium. Make sure the grill is on high heat.) Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 thin slices. Top each bread slice with 1 piece of meat. Drizzle each with 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. You can serve this as an appetizer or main dish.

Notes

Source: my friend Wendy, who got it from Epicurious.com

Nutrition

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