Sliced Steak BLTs with Jalapeno Chimichurri

Sliced Steak BLTs with Jalapeno Chimichurri

Photo by mrstaylor


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    slices good-quality smoky bacon

  • pounds 1-inch-thick flank or flatiron steak, at room temperature

  • steak seasoning (optional)

  • coarse salt and pepper

  • cup EVOO, plus more for drizzling

  • 4

    jalapeno chile peppers, seeded

  • 1

    shallot or ¼ red onion, coarsely chopped

  • 2

    large cloves

  • 1

    cup loosely packed cliantro

  • 1

    cup loosely packed flat-leaf parsley

  • 2 - 3

    sprigs marjoram or oregano, or 1 tsp dried (about ⅓ palmful)

  • 1

    lime, juiced

  • 2

    tablespoons sherry vinegar

  • 8

    slices whole grain or white bread, toasted

  • 1

    bunch watercress, stemmed

  • 1

    large tomato, thickly sliced

Directions

Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes. Meanwhile,preheat a cast-iron skillet or griddle over medium-high heat. Season the steak with the steak seasoning, if using (otherwise, use coarse salt and pepper), and drizzle with a little EVOO. Grill the meat, turning once, for 8 minutes for medium-rare. Remove from the heat and let rest, then thinly slice on an angle agains t the grain. Using a food processor, pulse 1/3 cup EVOO, the chiles, shallot (or onion), garlic, cilantro, parsley, marjoram (or oregano), lime juice and vinegar into a chimichurri sauce. Season with salt and pepper. To serve, arrange the sliced steak on the toast. Top with the watercress, bacon, tomato, lots of chimichurri and the remaining toast.


Nutrition

Facebook Conversations