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
Scale
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.
