Flank Steak Crostini with Chimichurri

Flank Steak Crostini with Chimichurri

Juicy flank steak atop crunchy crostini is perfect for the party or laid-back nights at home. A spicy chimichurri sauce ups the ante on this delicious dish.

Ingredients
Steak:
2 cups of red wine
1 cup cassis
1/4 cup canola oil
3 cloves garlic, minced
Freshly ground black pepper
1 (2 to 3-pound) flank steak
Kosher salt


Chimichurri Sauce:
1 cup of cilantro leaves
1 cup of flat-leaf parsley leaves
1/2 cup of mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup of olive oil
1/4 to 1/3 cup of red wine vinegar
Kosher salt and freshly ground black pepper


Vidalia Relish:
3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
Canola oil
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
4 green onions, sliced
1 serrano chile, minced with the seeds
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons red wine vinegar


To serve:
1 baguette
Olive or canola oil
Kosher salt and freshly ground black pepper


Steak:
Directions


Steak:
Mix wine, cassis, oil and black pepper into a nonreactive dish. Add steak, turn it to coat, and marinate it at room temperature for 1 hour.

Sauce:
Pulse herbs and garlic using a food processor until it is coarsely chopped. Add in 3/4 cup oil, 1/4 cup of vinegar and salt and pepper, to taste, then pulse to make a soupy vinaigrette — it should look a bit creamy until it  fully settles. Add in more oil and/or vinegar if too thick. Set aside.

Preheat grill to a high heat. Remove steak from marinade and season with the salt and some more pepper. Grill, covered, until it is nicely charred and a medium rare texture, 3 to 4 minutes per side. Remove the grill and allow it to rest 5 to 10 minutes before slicing it across the grain.

Relish:
Brush onions with canola oil and season with rub, salt and pepper. Grill onions, turning, until they are charred and soft. Remove them from the grill and chop coarsely. Chop them again withgreen onions and then stir them together with chile, oil, vinegar, and salt and pepper.

Slice baguette on a diagonal 1/4-inch thick. Brush it  with oil and season with salt and pepper and grill briefly, until it just starts to crisp. Top each of the pieces with some sauce, a slice or 2 of steak, some more sauce and some relish.



Read more at: http://www.foodnetwork.com/recipes/bobby-flay/flank-steak-crostini-with-chimichurri-and-vidalia-relish-recipe.html?oc=linkback

2 Comments

  1. Serena

    I need.

  2. Hannah

    That steak looks too good

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