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Argentine Bruschetta




Source of Recipe


the web


List of Ingredients




Chimichuri
parsley 4 cups minced
garlic clove 5 diced
oregano (dried) 1/2 tsp
red pepper flakes 1/4 tsp
cumin seed 1 1/2 tsps
paprika 1/2 tsp
salt 1 tsp to taste
black pepper 1 tsp to taste
bay leaf 1
olive oil 1/4 cup
oil 1/2 cup
balsamic vinegar 1/4 cup
white distilled vinegar 1 cup
2nd Part
flank steak 2 lbs
baguette 2 slice into 1 inch slices


Recipe



In a glass bowl combine the minced parsley and diced garlic.


Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.


Add the olive oil and canola oil and mix with a spoon.


Add the balsamic vinegar and white vinegar and mix again.


Taste. Adjust the mixture by adding more of the oils, vinegars, and salt & pepper.


Using about a 1/2 cup of the Chimichuri coat the flank steak, place in a plastic bag, and place in the refrigerator for at least 2 hours to overnight.


Broil the flank steak for 7 minutes on each side or until the internal temperature reaches 135 degrees. Remove and allow the meat to sit for 10 to 15 minutes.


Toast the baguette slices in the oven at 325 degrees for 2 to 5 minutes. Slice the flank steak against the grain into small bite size slices. Place on each slice of baguette and top with 1 tablespoon of the Chimichuri.

Notes

For the best results with the Chimichuri let the mixture stand for 2 hours at room temperature.