Monday, August 8, 2011

Flank Steak Crostini with Chimichurri Sauce

A fun take on the classic steak with chimichurri sauce.  The pics are a little blurry, as my camera was acting up that evening. No surprise there, I usually seem to destroy about one digital camera per year, by some reckless combination of loss, falls from great heights, or water damage.  Whoops!

1 (2 to 3-pound) flank steak
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

Chimichurri Sauce:
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
4 cloves garlic, roughly chopped
1 cup olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper

1 baguette
Olive oil
Kosher salt and freshly ground black pepper

Begin by mincing garlic cloves.  Season steak with salt and pepper, smother with minced garlic, and bring to room temperature.  Preheat grill to high.

To make crostini, slice bread at an angle.  Place slices on baking sheet, drizzle with olive oil, and season with salt and pepper.  Repeat on other side.  Cook in the oven at 450 degrees for about 5-7 minutes, or until slightly brown and toasted.

To make the chimichurri, combine the sauce ingredients in a food processor or blender, and blend until smooth.  Season with salt and pepper to taste.  Set aside in serving bowl.

For steak, grill until nicely charred and medium rare, about 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.

To assemble, take a crostini and place a slice of flank steak on top.  Drizzle with chimichurri sauce.  Serve warm.  Yum!

I made this recipe for my appetizer and cocktail pairing party, and served it with a watermelon mint mojito.  Click below for the drink recipe!  Enjoy!

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