Flank Steak on Texas Toast with Chimichurri
- 1 flank steak 1.5- 2lbs
- 1 cup flat leaf parsley cleaned and large stems removed, finely chop by hand or use food processor.
- 1/2 cup baby arugula finely chopped by hand or use food processor
- 2 cloves garlic minced, you can add to parsley and arugula in food processor.
- 1/4 teaspoon dried oregano
- 1/4 teaspoon Crushed red pepper flakes
- 1/2 cup +2 tbs olive oil
- 2 tablespoons red wine vinegar
- salt and pepper to taste
- 1 brioche pullman loaf or if you prefer a white pullman loaf
- 1/4 cup mayonaise
- 1 beefsteak or heirloom tomato sliced
- Soft butter for bread
- salt before you sear and pepper after.
- 2 tablespoons Chimichurri to mix with mayonaise
- Produce
- Beefsteak or heirloom tomato (1)
- Garlic (2 cloves)
- Oregano, dried (1/4 teaspoon)
- Meat
- Flank steak 1.5- 2lbs (1)
- Condiments
- Chimichurri to mix with mayonaise (2 tablespoons)
- Mayonaise (1/4 cup)
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil (5/8 cup)
- Red pepper flakes (1/4 teaspoon)
- Salt and pepper (1)
- Salt before you sear and pepper after. (1)
- Dairy
- Butter, Soft (1)
- Other
- 1/2 cup baby arugula finely chopped by hand or use food processor
- 1 brioche pullman loaf or if you prefer a white pullman loaf
- 1 cup flat leaf parsley cleaned and large stems removed, finely chop by hand or use food processor.
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published July 16, 2011 (1 year ago).
22 people saved this recipe.
