Chimichurri steak crostini
This twist on an Argentinean classic makes a simple yet satisfying party appetizer.
- 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
- In food processor, combine parsley, cilantro, oregano, olive oil, garlic, red wine vinegar, lemon juice, hot pepper flakes, salt and pepper; process until smooth.
- Transfer one-third of the chimichurri sauce to small bowl; mix with mayonnaise.
- Cover and refrigerate until ready to use.
- Place steak in large zip-top bag; toss with remaining chimichurri sauce. Refrigerate for at least 2 hours or overnight.
- Preheat grill to medium-high heat; grease grate well.
- 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.
- Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain.
- 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.
- To serve, spread chimichurri mayonnaise evenly over baguette slices; top with steak slice and a roasted tomato.
- The steak also makes a great dinner option served on larger slices of toasted baguette as an open-face sandwich.
- 2 c cherry tomatoes
- 1 Tbsp olive oil
- Pinch each salt and freshly ground pepper