Sliced Steak BLTs With Jalapeno Chimichurri

• 12 slices bacon
• 1 14 lbs flank steaks or 1 14 lbs flat iron steaks, at room temperature
• coarse salt and pepper
• 4 jalapenos, seeded
• 13 cup olive oil, plus more for drizzling
• 1 shallots or 14 red onion, coarsley chopped
• 2 garlic cloves
• 1 cup cilantro, loosely packed
• 1 cup flat leaf parsley, loosely packed
• 1 teaspoon dried oregano or 1 teaspoon marjoram
• 1 lime, juiced
• 2 tablespoons sherry wine vinegar
• 8 slices bread, sturdy sandwich bread toasted
• 1 bunch watercress, stemmed
• 1 large tomatoes, sliced

1. Preheat oven to 375.
2. Arrange the bacon on a pan lined with parchment and cook til desired level of crispness.
3. Meanwhile, preheat a cast iron skillet or griddle over medium high.
4. Season the steak with salt and pepper and drizzle with a bit of olive oil.
5. Grill the meat, turning once, for about 8 minutes for med-rare.
6. Remove from heat and let rest about 5-10 minute Slice thinly on an angle against the grain.
7. Using food processor, pulse the 1/3 c oil, the chiles, shallot, garlic, cilantro, parsley, oregano, lime juice and vinegar into a chimichurri sauce.
8. Season with salt and pepper.
9. To serve, arrange the sliced steak on the toast.
10. Top with watercress, bacon, tomato, chimichurri and the remaining toast.

bacon, iron, salt, jalapenos, olive oil, shallots, garlic, cilantro, flat leaf parsley, oregano, lime, sherry wine vinegar, bread, tomatoes

Taken from www.food.com/recipe/sliced-steak-blts-with-jalapeno-chimichurri-492920 (may not work)