Name: Steak and Chimichurri Toasts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Argentinian
Ingredients: 1 ½ cups curly-leaf parsley, packed; ¾ cup olive oil, plus additional for toasting; 3 tablespoons red wine vinegar; 2 tablespoons dried oregano; 2 teaspoons ground cumin; 1 teaspoon salt; 2 cloves fresh garlic, roughly chopped; ½ teaspoon crushed red pepper; 2 pounds flank steak (2 pieces, 1 pound each); 16 ounces thin French-bread baguette, cut into 40 slices

Ingredients

Scale

1 ½ cups curly-leaf parsley, packed
¾ cup olive oil, plus additional for toasting
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 cloves fresh garlic, roughly chopped
½ teaspoon crushed red pepper
2 pounds flank steak (2 pieces, 1 pound each)
16 ounces thin French-bread baguette, cut into 40 slices

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Instructions

Blend parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, and red pepper to make chimichurri sauce.
Marinate flank steak with salt, pepper, and chimichurri sauce; refrigerate for 1 hour to 1 day.
Preheat oven to 450°F; brush bread with olive oil and bake until firm.
Cook marinated steak by broiling or grilling until desired doneness.
Let steak rest, slice against the grain, and assemble on toasted bread with chimichurri.

Notes

Let chimichurri sit for 30 minutes before serving for better flavor.
Use a meat thermometer for perfect doneness: 130°F for medium-rare.
Experiment with lime zest or fresh cilantro in chimichurri for variation.

Author: Jesseca
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking/Grilling
Cuisine: Argentinian

Nutrition

Calories: 220
Sugar: 1
Sodium: 350
Fat: 14
Saturated Fat: 2
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 15
Fiber: 1
Protein: 10
Cholesterol: 60