Steak and Chimichurri Toasts
1 cup packed fresh parsley
3/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 (1 pound) pieces flank steak
1 (16-ounce) thin French-bread baguette, cut into 40 slices
Additional olive oil
Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt,
minced garlic, and crushed red pepper in processor until smooth. Place meat
in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2
tablespoons chimichurri sauce. Cover steaks and remaining sauce separately
and refrigerate at least 1 hour.
Preheat oven to 450F. Place bread slices on large baking sheet. Brush with
olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked
to desired doneness, about 4 minutes per side for medium. Transfer to
cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut
each half crosswise against grain into 10 slices. Top each bread slice with
1 piece of meat. Spread each with some chimichurri sauce; place on platter.
Spoon remaining sauce into small bowl and place in center of platter. Serve
warm or let stand up to 2 hours at room temperature.