Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that's traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.

　　

Ingredients

Makes 40

　　1 cup packed fresh parsley

　　3/4 cup olive oil

　　3 tablespoons red wine vinegar

　　2 tablespoons dried oregano

　　2 teaspoons ground cumin

　　1 teaspoon salt

　　2 garlic cloves, minced

　　1/2 teaspoon dried crushed red pepper

　　2 1-pound pieces flank steak

　　1 16-ounce thin French-bread baguette, cut into 40 slices

　　Additional olive oil

　　

Step 1

Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)

　　

Step 2

Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.

　　

Step 3

Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.