Get ready to fall in love with the Steak and Chimichurri Toasts Recipe, a stunning crowd-pleaser that combines tender, juicy flank steak with a vibrant, herb-packed chimichurri sauce all atop perfectly crisp toasted baguette slices. This dish is a wonderful harmony of fresh parsley, garlic, and spices that burst with flavor and texture in every bite, making it an ideal appetizer or a tasteful main course for any gathering.
Ingredients You’ll Need
Every ingredient in this Steak and Chimichurri Toasts Recipe is essential, bringing freshness, richness, and boldness to the dish. From the bright green parsley that gives chimichurri its signature vibrance to the hearty flank steak that provides hearty satisfaction, these components are simple but pack so much punch.
- Curly-leaf parsley (1 ½ cups, packed fresh): The star herb that creates the fresh, zesty base of the chimichurri sauce.
- Olive oil (¾ cup plus extra): Adds smooth richness and helps meld the flavors in the chimichurri, plus oils the bread for toasty perfection.
- Red wine vinegar (3 tablespoons): Provides tang and brightness, balancing the robustness of the steak and herbs.
- Dried oregano (2 tablespoons): Adds an earthy, Mediterranean note that deepens the herbaceous flavor.
- Ground cumin (2 teaspoons): Introduces subtle warmth and complexity to the sauce.
- Salt (1 teaspoon, plus more to season steak): Essential for enhancing every element’s natural flavor.
- Fresh garlic (2 cloves, roughly chopped): Gives the chimichurri a pungent, savory kick that elevates the entire dish.
- Crushed red pepper (½ teaspoon): Adds a gentle heat that awakens the palate without overpowering.
- Flank steak (2 pieces, 1 pound each): The tender, lean cut that delivers juicy, flavorful bites when cooked and sliced right.
- Thin French-bread baguette (1, cut into 40 slices): The crispy canvas that holds all the delicious toppings beautifully.
How to Make Steak and Chimichurri Toasts Recipe
Step 1: Prepare the Chimichurri and Marinate the Steak
This is where the magic starts! Blend the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, and crushed red pepper into a silky chimichurri sauce. Don’t rush this step—it’s the flavor backbone. Then, season the flank steaks with salt and pepper before brushing them generously with part of your chimichurri. Let them chill in the fridge for at least an hour to soak up those vibrant flavors.
Step 2: Toast the Baguette Slices
Getting the bread just right is key. Brush your baguette slices lightly with olive oil and bake at 450°F until they’re firm and golden, about five minutes. If you want to save some time or avoid heating the oven, a quick broil will crisp them up nicely, too. These toasts will provide that fantastic crunch under the juicy steak.
Step 3: Cook the Steak and Assemble the Toasts
Whether you broil or grill your flank steak, aim for a medium doneness so it stays juicy and tender—about 4 minutes per side under the broiler or on a hot grill. Once cooked, let the meat rest for 5 minutes, then slice thinly against the grain for maximum tenderness. Top each baguette slice with a piece of steak and drizzle with extra chimichurri for an irresistible finish.
How to Serve Steak and Chimichurri Toasts Recipe
Garnishes
Adding a little extra flair to your Steak and Chimichurri Toasts Recipe can be as simple as scattering fresh parsley leaves or a sprinkle of flaky sea salt on top just before serving. This lifts the flavors and adds a fresh, eye-catching touch that makes each bite feel special.
Side Dishes
This dish stands strong on its own but pairs beautifully with bright, crunchy sides like a simple mixed green salad, grilled vegetables, or even a light potato salad. These complement the robust, herbaceous flavors without stealing the spotlight from your toasts.
Creative Ways to Present
Want to wow your guests? Arrange the toasts artfully on a large wooden platter or slate board, grouping the sauces and garnishes in small bowls around them. You can add edible flowers or thin lemon slices to the platter for color contrast. Serving these as finger food at a casual party or plating them elegantly for a dinner appetizer makes all the difference.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your Steak and Chimichurri Toasts Recipe, keep them tightly sealed in an airtight container in the refrigerator for up to 2 days. It’s best to keep the chimichurri sauce separate to preserve its freshness and vibrant color.
Freezing
While fresh steak and toasted bread don’t freeze perfectly together, you can freeze the chimichurri sauce individually in small portions. Thaw it gently in the fridge before use to maintain the bright, fresh flavors for up to 3 months.
Reheating
To enjoy your leftovers, warm the steak slices briefly in a pan while keeping an eye on them so they stay juicy, and re-toast the bread until crisp. Add a fresh drizzle of chimichurri just before serving so the flavors stay fresh and vibrant.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! Flank steak is ideal for its texture and flavor, but skirt or sirloin steak can also work wonderfully if sliced thinly against the grain to ensure tenderness.
Is it necessary to marinate the steak for an hour?
Marinating for at least an hour allows the chimichurri flavors to penetrate the meat deeply, which vastly improves taste and juiciness, but if you’re pressed for time, even 30 minutes will add noticeable flavor.
Can I prepare the chimichurri sauce in advance?
Yes, chimichurri tastes even better after resting, so making it a day ahead helps the flavors meld beautifully. Just store it in the refrigerator and bring to room temperature before serving.
What can I use if I don’t have a food processor?
You can finely chop the parsley, garlic, and other herbs by hand and whisk the ingredients together to create a rustic chimichurri. While it won’t be perfectly smooth, it still delivers great flavor.
How spicy is this Steak and Chimichurri Toasts Recipe?
The crushed red pepper gives a gentle warmth that complements the other flavors without overwhelming heat. You can adjust the amount or omit it if you prefer something milder.
Final Thoughts
I can’t recommend the Steak and Chimichurri Toasts Recipe enough if you’re looking for a recipe that dazzles with bold flavors yet comes together easily in just a few steps. It’s one of those delightful go-to dishes that impresses every time, whether you’re serving friends at a party or enjoying a casual family meal. Give it a try and watch it become a favorite in your recipe collection!
Print
Steak and Chimichurri Toasts Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes plus at least 1 hour marinating
- Yield: 40 servings
- Category: Appetizer
- Method: Broiling
- Cuisine: Argentinian
Description
Steak and Chimichurri Toasts combine tender, flavorful flank steak with a vibrant, herby chimichurri sauce served on crisp, toasted baguette slices. This recipe offers an easy-to-make appetizer or main dish that highlights the bold flavors of South American chimichurri paired with perfectly cooked steak and crunchy 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
- 2 (1 pound each) pieces flank steak
- Salt and pepper to taste
Bread
- 1 (16 ounce) thin French-bread baguette (cut into 40 slices)
- Additional olive oil for brushing the bread slices
Instructions
- Prepare the Chimichurri Sauce and Marinate Steak: Blend parsley, 3/4 cup olive oil, red wine vinegar, oregano, cumin, 1 teaspoon salt, garlic, and crushed red pepper in a food processor or blender until smooth. Place flank steaks in a large glass baking dish, season both sides with salt and pepper, then brush or rub each piece with 2 tablespoons of the chimichurri sauce. Cover the steaks with plastic wrap and refrigerate for at least 1 hour to marinate. Transfer the remaining chimichurri sauce to an airtight container and refrigerate until ready to use. You can prepare this step up to 1 day ahead.
- Toast the Bread Slices: Preheat the oven to 450°F (232°C). Arrange the baguette slices on a large baking sheet and brush each slice with olive oil. Bake for about 5 minutes or until the slices feel just firm and slightly crispy. Alternatively, you can broil the bread for about 1 minute per side if you prefer not to use the oven. Remove from oven and transfer to a large serving platter.
- Cook the Steak: Preheat your broiler to high or heat a grill to high heat. Transfer the marinated flank steaks to a rimmed baking sheet if broiling, or directly onto the grill. Cook for approximately 4 minutes per side for medium doneness; adjust time for your preferred doneness. Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes.
- Slice and Assemble: Cut each steak in half along the grain, then cut each half crosswise against the grain into 10 thin slices. Place one slice of steak on each toasted bread slice. Drizzle each toast with additional chimichurri sauce. Arrange the toasts on the serving platter and place remaining chimichurri sauce in a small bowl in the center for extra dipping. Serve warm or at room temperature within 2 hours.
Notes
- Marinating the steak with chimichurri sauce enhances the flavor and tenderness.
- Prepare the chimichurri sauce up to one day in advance for best results.
- You can choose to broil or grill the steak depending on preferred cooking method.
- To toast the bread without heating the oven, broil for about one minute per side.
- Serve these toasts as a flavorful appetizer or a light main course.
- Letting steak rest after cooking ensures juices redistribute for tenderness.
