Steak And Chimichurri Toasts

• 1 cp freshly packed parsley
• 3/4 cup olive oil
• 3 tbls red wine vinegar
• 2 tbls dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 2 garlic cloves minced
• 1/2 tsp dried crushed red pepper
• 2 1 lb pieces flank steak
• 1 16 oz thin French bread baguette, cut into 40 slices
• Additional olive oil

1. Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 tsp 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 tbls chiichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour.
2. Preheat oven to 450. 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.
4. 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 temperataure.

freshly packed parsley, olive oil, red wine vinegar, oregano, ground cumin, salt, garlic, red pepper, flank steak, bread baguette, olive oil

Taken from www.epicurious.com/recipes/member/views/steak-and-chimichurri-toasts-50024098 (may not work)