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home > recipes > appetizers > steak and chimichurri toasts
from US 1 cup packed fresh parsley 3/4 cup olive oil, plus additional for brushing the toasts 3 tablespoons red wine vinegar 2 tablespoons dried oregano 2 teaspoons ground cumin Salt 2 garlic cloves, minced 1/2 teaspoon dried crushed red pepper Two 1-pound pieces flank steak Freshly ground black pepper 16-ounce thin French-bread baguette, cut into 40 slices To make the chimichurri sauce, in a food processor combine the parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, garlic and crushed red pepper. Process until smooth, then set aside. Place the steaks in a large glass baking dish, then sprinkle with salt and pepper. Brush about 2 tablespoons chimichurri sauce over the steaks, then refrigerate the remaining sauce. Cover the steaks with plastic wrap and refrigerate 1 hour (or up to a day). Preheat oven to 450 F. Place the bread slices on a large baking sheet, then brush them lightly with olive oil. Bake the bread until just firm, about 5 minutes. Transfer to large platter. Preheat the broiler. Transfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer the steaks to a cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce. Arrange the toasts on a platter and spoon remaining sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room temperature. Makes 40 toasts.

Steak and Chimichurri Toasts


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keyword: steak
keyword: chimichurri
keyword: toasts
ethnicity: south american
recipes for appetizers
recipes by epolk
Email Address:
(posted February 26, 2007)

from US

1 cup packed fresh
parsley
3/4 cup
olive oil, plus additional for brushing the toasts
3 tablespoons
red
wine vinegar
2 tablespoons dried
oregano
2 teaspoons ground
cumin
Salt
2
garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Two 1-pound pieces
flank steak
Freshly ground black pepper
16-ounce
thin French-bread baguette, cut into 40 slices

To make the
chimichurri sauce, in a food processor combine the parsley, 3/4 cup
olive oil, vinegar, oregano, cumin, 1 teaspoon salt, garlic and crushed red pepper. Process until smooth, then set aside.

Place the steaks in a large glass
baking dish, then sprinkle with salt and pepper. Brush about 2 tablespoons chimichurri sauce over the steaks, then refrigerate the remaining sauce. Cover the steaks with plastic wrap and refrigerate 1 hour (or up to a day).

Preheat oven to 450 F. Place the
bread slices on a large
baking sheet, then brush them lightly with olive oil. Bake the bread until just firm, about 5 minutes. Transfer to large platter.

Preheat the broiler.

Transfer the steaks to a rimmed
baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium.

Transfer the steaks to a
cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce.

Arrange the toasts on a platter and spoon remaining
sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room
temperature.

Makes 40 toasts.



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