Thursday, October 29, 2009

Steak and Chimichurri Toasts

1 c packed fresh parsley
3/4 c olive oil, plus additional
for brushing the toasts
3 T. red wine vinegar
2 T. dried oregano
2 t. ground cumin
2 garlic cloves, minced
1/2 t. dried crushed red pepper
Two 1-lb pieces flank steak
Freshly ground black pepper
16-0z thin French bread baguette, cut into 40 slices

To make the chimichurri sauce, in a food processor combine the parsley, 3/4 c. olive oil, vinegar, oregano, cumin, 1 teaspoon salt, garlic and crushed red pepper. Process until smooth, then set aside.
Place the steaks in a large glass baking dish, then sprinkle with salt and pepper. Brush about 2 tablespoons chimichurri sauce over the steaks, then refrigerate the remaining sauce. Cover the steaks with plastic wrap and refrigerate 1 hour (or up to a day.)
Preheat oven to 450 F. Place the bread slices on a large baking sheet, then brush them lightly with olive oil. Bake the bread until just firm, about 5 minutes. Transfer to large plantter.
Prehead the broiler.
Tansfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium.
Transfer the steaks to a cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slive with 1 piece of meat and a bit of chimichurri sauce.
Arrange the toasts on a platter and spoon remaining sauce into small bowl and place in a center of the platter. Serve warm or let stand up to 2 hours at room temperature.

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