Ingredients Jump to Instructions ↓

  1. 1 cup packed fresh parsley

  2. 3/4 cup olive oil , plus additional for brushing toast

  3. 3 Tbs. red wine vinegar

  4. 2 Tbs. dried oregano

  5. 2 tsp. ground cumin Salt

  6. 2 garlic cloves, minced

  7. 1/2 tsp. dried crushed red pepper Two (1-pound pieces) flank steak Freshly ground black pepper 16-ounce thin French- bread baguette, cut into 40 slices

Instructions Jump to Ingredients ↑

  1. Prepare chimichurri sauce: In food processor combine the parsley, olive oil, vinegar, oregano, cumin, 1 tsp. salt, garlic and crushed red pepper. Process until smooth; set aside. Place steaks in large glass baking dish. Sprinkle with salt and pepper. Brush about 2 Tbs. chimichurri sauce over steaks; refrigerate remaining sauce. Cover steaks with plastic wrap and refrigerate 1 hour (or up to a day). Heat oven to 450 degrees. Place bread slices on large baking sheet, then brush them lightly with olive oil. Bake bread until just firm, about 5 minutes. Transfer to a large platter. Preheat the broiler. Transfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer the steaks to cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce. Arrange toasts on a platter and spoon remaining sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room temperature.


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