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If you are craving a dish that bursts with vibrant flavors and has just the right balance of fresh herbs, juicy steak, and crisp bread, then you need to dive into this Steak and Chimichurri Toasts Recipe. It’s the perfect combination of tender flank steak topped with a zesty, aromatic chimichurri sauce, all served on toasted French baguette slices that add a satisfying crunch. Whether you’re hosting a party or just want a simple yet elegant meal, these toasts deliver a sensational flavor punch that’s guaranteed to impress and delight every bite.
Ingredients You’ll Need
These ingredients are incredibly straightforward, yet each one plays a vital role in creating the rich, fresh, and balanced flavors in this Steak and Chimichurri Toasts Recipe. From the fresh parsley that gives the chimichurri its classic green vibrance to the crusty baguette that provides the perfect crunchy base, every item is a star here.
- Curly-leaf parsley (1 ½ cups, packed fresh): The herbaceous heart of the chimichurri that brings freshness and color.
- Olive oil (3/4 cup plus extra): Adds richness to the chimichurri and helps crisp the bread to golden perfection.
- Red wine vinegar (3 tablespoons): Provides brightness and a slight tang that balances the oil and spices.
- Dried oregano (2 tablespoons): Adds a warm, slightly peppery note to the chimichurri.
- Ground cumin (2 teaspoons): Infuses the sauce with a subtle earthiness that deepens its flavor.
- Salt (1 teaspoon): Essential for seasoning and bringing all the flavors together.
- Fresh garlic cloves (2, roughly chopped): Offers that unmistakable punch and aroma every chimichurri needs.
- Crushed red pepper (1/2 teaspoon): Delivers just the right hint of heat without overpowering the dish.
- Flank steak (2 pieces, 1 pound each): The tender and flavorful protein centerpiece for these toasts.
- French-bread baguette (16 ounces, thin and sliced into 40 pieces): The perfect crunchy canvas to hold all those vibrant toppings.
How to Make Steak and Chimichurri Toasts Recipe
Step 1: Prepare the Chimichurri and Marinate the Steak
The journey to flavor heaven starts by blending fresh parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, and crushed red pepper until the chimichurri sauce is smooth and vibrant. This sauce is the true hero, bursting with bold herby freshness and a spicy kick. After making the sauce, generously rub it onto both sides of the flank steak and let it marinate in the fridge for at least an hour. This step is crucial as it allows the flavors to really penetrate the meat, making every bite tender, juicy, and packed with that superb chimichurri taste.
Step 2: Toast the Bread
While the steak marinates, it’s time to bring some crunch to the dish by toasting the bread slices. Brush each slice lightly with olive oil, then bake them in a hot oven until they’re just firm and golden. If you’re short on time or don’t want to heat up the whole oven, a quick broil on one or both sides works beautifully too. These toasts are exactly what you want: sturdy enough to hold the steak and sauce but still delightfully crispy.
Step 3: Cook and Slice the Steak
For beautiful, juicy steak, preheat your broiler or grill on high heat. Cook the flank steak for about four minutes per side to reach medium doneness—this ensures a perfect pink center that is juicy yet firm. Let the steak rest for 5 minutes after cooking, which helps the juices redistribute for maximum flavor and moistness. Then slice the steak first along the grain, then against the grain into thin strips. These will fit perfectly on each piece of toast and guarantee tenderness with every bite.
Step 4: Assemble the Toasts
Place one slice of the thin steak on each toasted baguette slice and drizzle them with the leftover chimichurri sauce. The bright green sauce drizzled over the rich beef against the crisp bread creates an irresistible harmony of flavors, textures, and colors. Arrange everything on a platter with a bowl of chimichurri for extra dipping, and you have an appetizer or main dish that’s as stunning to look at as it is delicious to eat.
How to Serve Steak and Chimichurri Toasts Recipe
Garnishes
To elevate your Steak and Chimichurri Toasts Recipe even more, consider topping each toast with a sprinkle of fresh chopped parsley or a few thin shavings of Parmesan cheese for a salty contrast. A scattering of microgreens or a few diced cherry tomatoes also adds wonderful color and freshness that complement the vibrant chimichurri.
Side Dishes
These toasts pair beautifully with light and fresh sides. A crisp green salad with a lemon vinaigrette perfectly cuts through the richness of the steak and oil, while grilled vegetables or a simple roasted potato dish add heartiness if you want to make the meal more substantial without overpowering the main flavors.
Creative Ways to Present
For a fun twist, serve your Steak and Chimichurri Toasts Recipe on a large wooden board for a casual party vibe, or arrange them elegantly on a platter with edible flowers for a special occasion. You can also offer a variety of breads or add avocado slices on top for a creamy layer that beautifully complements the chimichurri sauce.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the steak slices and chimichurri sauce in separate airtight containers in the refrigerator. This helps maintain the textures and flavors. The bread should be stored separately to prevent sogginess, allowing you to toast it fresh again before serving.
Freezing
While the chimichurri sauce freezes well and retains its vibrant flavor, steak and bread toasts are best enjoyed fresh. You can freeze the chimichurri sauce alone in a small container or ice cube tray and thaw it for future meals. For the steak, freezing is possible but might slightly alter texture, so fresh is always better here.
Reheating
To reheat, gently warm the steak slices in a skillet over low heat just until heated through to avoid overcooking. Toast or broil the bread slices again to bring back their crunch. Add fresh chimichurri sauce after reheating rather than heating it to preserve its bright flavor and color.
FAQs
Can I use a different cut of steak for this recipe?
While flank steak is preferred for its flavor and texture, skirt steak or sirloin can also work well. Just be sure to slice thinly against the grain for tenderness.
How spicy is the chimichurri sauce in this recipe?
The crushed red pepper adds a mild heat that perfectly complements the herbs and garlic without overwhelming the dish. You can adjust the amount to suit your heat preference.
Can I prepare the chimichurri sauce ahead of time?
Absolutely! This sauce actually tastes better after it has time to rest, so making it a day in advance allows the flavors to meld beautifully.
What is the best way to slice the steak for the toasts?
First slice the steak lengthwise along the grain, then cut the pieces crosswise against the grain into thin strips. This method keeps the meat tender and easier to chew.
Is this recipe suitable for entertaining a crowd?
Definitely! With 40 slices of toast, this Steak and Chimichurri Toasts Recipe is perfect for parties or gatherings, serving as a flavorful appetizer or a light main course.
Final Thoughts
If you want a dish that’s bursting with flavor, easy to prepare, and perfect for sharing, the Steak and Chimichurri Toasts Recipe is absolutely worth trying. It’s a wonderful way to bring a little South American zest to your table with minimal effort and maximum deliciousness. Trust me, once you make these toasts, you’ll want to make them again and again for friends, family, or simply because you can’t resist!
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Steak and Chimichurri Toasts Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 23 minutes
- Yield: 40 servings
- Category: Appetizer
- Method: Broiling
- Cuisine: Argentinian
Description
Steak and Chimichurri Toasts combine tender slices of marinated flank steak with a vibrant, herbaceous chimichurri sauce, served atop crispy baguette slices. This flavorful appetizer or main dish is perfect for gatherings, offering a delicious blend of fresh parsley, garlic, and spices with juicy grilled or broiled steak on toasted bread.
Ingredients
Chimichurri Sauce
- 1 & 1/2 cups curly-leaf parsley, packed fresh
- 3/4 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 cloves fresh garlic, roughly chopped
- 1/2 teaspoon crushed red pepper (dried)
Steak and Toasts
- 2 (1-pound) pieces flank steak
- 1 (16 ounce) thin French-bread baguette, cut into 40 slices
- Additional olive oil for brushing bread
Instructions
- Prepare Chimichurri Sauce and Marinate Steak: Blend the parsley, 3/4 cup olive oil, red wine vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in a food processor or blender until smooth. Place the flank steaks in a large glass baking dish. Sprinkle both sides with salt and pepper. Brush or rub the steaks with 2 tablespoons of the chimichurri sauce. Cover with plastic wrap and refrigerate for at least 1 hour to marinate. Transfer remaining sauce to a sealed container and refrigerate; this can be made up to one day ahead.
- Toast the Baguette Slices: Preheat the oven to 450°F (232°C). Arrange the baguette slices on a large baking sheet and brush lightly with olive oil. Bake until just firm and slightly crispy, about 5 minutes. Alternatively, you can broil the slices for about 1 minute on one or both sides if you prefer to avoid heating the oven. Transfer toasted slices to a large platter.
- Cook the Steak: Preheat the broiler or grill on high heat. For broiling, place the marinated steaks on a rimmed baking sheet and broil about 4 minutes per side for medium doneness. If grilling, cook the steak 3-4 minutes per side, also aiming for medium. Once cooked, transfer the steak to a cutting board and let rest for 5 minutes to retain juices.
- Slice and Assemble Toasts: Cut each steak piece in half lengthwise along the grain. Then, slice each half crosswise against the grain into 10 thin pieces. Place one piece of sliced steak on each toasted bread slice. Drizzle each toast with additional chimichurri sauce. Arrange the toasts on the platter and place leftover chimichurri sauce in a small bowl at the center for extra dipping. Serve warm or allow to sit up to 2 hours at room temperature. This versatile dish works well as an appetizer or a main course.
Notes
- Marinating the steak for at least 1 hour enhances flavor and tenderness, but you can refrigerate it up to 24 hours ahead.
- Broiling or grilling both work well; adjust timings based on desired steak doneness.
- For crispier toasts, broil baguette slices briefly instead of baking to save time.
- Leftover chimichurri sauce keeps well refrigerated for up to 3 days.
- This recipe yields 40 servings, perfect for parties and large gatherings.
