Steak and Chimichurri Toasts

[pixelchef]

Steak and Chimichurri Toasts

Serves 40 as Hors d'oeuvre.

Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that’s traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.

• 1 c packed fresh parsley
  
• 3/4 c olive oil
  
• 3 T red wine vinegar
  
• 2 T dried oregano
  
• 2 tsp ground cumin
  
• 1 tsp salt
  
• 2 garlic cloves, minced
  
• 1/2 tsp dried crushed red pepper
  

2 1-pound pieces flank steak

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1 16-ounce thin French-bread baguette, cut into 40 slices

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Additional olive oil

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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. (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. Transfer to large platter.

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.

Keywords: Hors d'oeuvre, Easy, Beef

( RG384 )