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Chimichurri Steak Crostini

Chimichurri steak crostini

This twist on an Argentinean classic makes a simple yet satisfying party appetizer.

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Protein: Beef
Cut: London Broil
Method: Roast
Cooking Time: 40 Minutes
Servings: 24
Chimichurri Steak Crostini

Ingredients

  • 1 lb Open Prairie® Natural* Angus Beef London broil
  • 1 c fresh parsley leaves
  • ½ c fresh cilantro leaves
  • ¼ c fresh oregano leaves
  • ¾ c olive oil
  • 3 garlic cloves, crushed
  • ¼ c red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp hot pepper flakes
  • ½ tsp each salt and freshly ground pepper
  • ⅓ c mayonnaise
  • 24 slices baguette (each ½ inch thick), toasted

Instructions

  1. In food processor, combine parsley, cilantro, oregano, olive oil, garlic, red wine vinegar, lemon juice, hot pepper flakes, salt and pepper; process until smooth.
  2. Transfer one-third of the chimichurri sauce to small bowl; mix with mayonnaise.
  3. Cover and refrigerate until ready to use.
  4. Place steak in large zip-top bag; toss with remaining chimichurri sauce. Refrigerate for at least 2 hours or overnight.
  5. Preheat grill to medium-high heat; grease grate well.
  6. Place steak on grill; close lid and cook for 3 or 4 minutes per side or until browned and instant-read thermometer registers 145°F for medium-rare when inserted into center.
  7. Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain.
  8. For roasted cherry tomatoes: Preheat oven to 400°F. In roasting pan, toss together tomatoes, olive oil, salt and pepper; roast for 20 to 30 minutes or until tomatoes are very soft.
  9. To serve, spread chimichurri mayonnaise evenly over baguette slices; top with steak slice and a roasted tomato.
    • TIP:
    • The steak also makes a great dinner option served on larger slices of toasted baguette as an open-face sandwich.

Ingredients

Roasted Tomatoes

  • 2 c cherry tomatoes
  • 1 Tbsp olive oil
  • Pinch each salt and freshly ground pepper

Instructions

Servings: 1
Calories: 150
Total Fat: 11g
Sodium: 140mg
Total Carbohydrate: 7g
Protein: 5g

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*Minimally processed. No artificial ingredients.

®/™/© 2023 Tyson Foods, Inc.

Family First

God, family and country

Dale Schueler and his wife, Donna, raised three sons on the farm: Monty, Kevin and Wade. Growing up, the boys were taught to love God, family and country. The three eventually went away to college and took jobs elsewhere. But Monty and Kevin were both drawn back to the land of their childhood and their deep family roots to continue in the family business.

Now both married, Kevin and Monty are raising their kids as they were raised. Instilling a strong work ethic, encouraging them to be themselves and having some fun along the way.

Ranching and taking care of animals doesn’t leave a lot of free time, but when they do have some, Dale and Donna’s world revolves around their 10 grandkids. Camping, attending 4-H shows and volleyball games are just a few of the grandkid activities they love to be a part of.

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Pioneers

New Frontiers

In 1906, the George G. Wright Land Co. chose present-day Friona,Texas, as the site for a new frontier colony. Promised fertile soil and a sunny climate, a group of Indiana farmers were drawn to the unspoiled Texas terrain. One of those pioneers was Jacob Schueler. He arrived by railroad in 1908 from Fort Wayne, bought a farm and settled down to work the land.

Over a century later, Jacob’s great-grandson, Dale Schueler and his family run Cow Country Farms. The thriving 8,000-acre operation, not far from Jacob’s original plot of land, raises Angus cattle and grows wheat.

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Good Stewards

As Natural as Possible

Cow Country Farms is part of a Conservation Reserve Program (CRP). CRP is a private-lands conservation program that helps improve water quality, reduce soil erosion and reduce loss of wildlife.

Even during extreme droughts, the Schueler’s calves can graze on the nutrient rich grasses thanks to CRP. As Kevin said, “A good steward of the land, in my opinion, is making it the most fertile it can be… being as natural as possible.”

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Animal Welfare

The Resident Vet

For nearly 50 years, Dale has dedicated his life to caring for animals as both a rancher and a veterinarian. Between his medical background and raising his own cattle, Dale’s depth of knowledge makes him uniquely qualified to implement and advocate for strong animal welfare practices.

Preventative medicine is at the cornerstone of Dale’s animal welfare philosophy: “Proper feeding, good water and the human aspect of caring for animals is much more important than any implants or hormones.”

During the panhandle’s drought season, the extreme conditions require checking on cattle even more frequently, and feeding them more often. Constantly making sure they have enough water and minerals to not just survive, but thrive during the harsh elements.

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Animal Welfare

Committed to Animal Care

Centennial Livestock prides itself on being a closed commercial cow-calf herd operator for over 30 years. And that’s no accident — a lot of heart goes into raising their cattle.

For the Staudenmeyers and the Tamckes, their cattle mean everything to them. That why they’re raised for the Open Prairie Natural Meats brand with no antibiotics — ever, no added hormones or growth promotants and fed a 100% vegetarian diet. Plus, third-party audits make sure they’re keeping good on their promises. When that much care is dedicated to animal welfare, it can only result in the most mouthwatering, flavorful Angus beef you’ll ever have the pleasure of tasting. In fact, it’s the same beef you’ll find on their own dinner tables.

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Good Stewards

The Original Environmentalist

Dalton Tamcke, Deb and Tom’s son, said it best, “The rancher is the original environmentalist.” They know that the key to preserving the ranch for future generations is to be good stewards of the land through supporting plant and soil health.

Use responsibly. And always give back. It’s all part of an important cycle — if the land is nourished, the cows are nourished. If the cows are nourished, then families can be nourished. The families work hard to maintain soil and plant health, and they avoid overgrazing, allowing grass to regenerate over the seasons. Taking care of the land is vital to ensuring that future generations can thrive and continue this precious cycle.

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Origin

Humble Beginnings

It was over 100 years ago, back in 1921, when Les Staudenmeyer moved to Southwestern Montana to raise his own cattle. Les and his family worked to manage the ranch, a feedlot and another farm — but that was just the beginning.

Fast-forward to 1996. Les’ grandchildren, Will Staudenmeyer and Deb Tamcke, decide to follow in their grandfather’s footsteps and take over the ranch. Along with their father, Bill and their spouses, Patti Jo and Tom, they continue the tradition of raising all-natural, quality Angus cattle. Together, they work to preserve their ranching lifestyle and livelihood for future generations.

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Family

Family First

With four generations on the ranch, Centennial Livestock is more than just a business — it’s the place the Staudenmeyers and Tamckes call home.

Being part of the family business isn’t always easy, but it is always rewarding. It’s a balancing act of work and play. And boy, can they do both. Whether working side-by-side at sunrise, tending the land or cracking jokes at dinner after a long day, their fondest memories have always been on the ranch. When they’re not herding cattle, you can find them horseback riding, team roping, skiing or taking the motorbike for a spin.

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