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
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
- 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.
