Steak And Chimichurri Toasts

By MooK

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

Preparation

Step 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. (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.