Sliced Steak BLTs with Jalapeno Chimichurri

Photo by Katia T.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    slices good-quality smoky bacon

  • 1 1/4

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

  • steak seasoning (optional)

  • coarse salt and pepper

  • 1/3

    cup EVOO, plus more for drizzling

  • 4

    jalapeno chile peppers, seeded

  • 1

    shallot or 1/4 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 1/3 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.

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