Ingredients
1
cup packed fresh parsley
1/2
tsp dried crushed red pepper
2
1-pound pieces flank steak
1
16-ounce thin French-bread baguette, cut into 40 slices
Directions
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.)
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.
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.
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