Chimichurri Steak Crostinis
Published on August 20, 2024
We teamed up with our friends at Carnelian Cooks to bring you a fresh take on chimichurri and steak—perfect for a relaxed evening on the patio. This easy, make-ahead recipe keeps things simple, so you can focus on enjoying good food and great company.
Chimichurri Steak Crostinis
Ingredients
Chimichurri Sauce:
- ½ C fresh parsley, finely chopped
- ¼ C fresh mint, finely chopped
- 2 cloves garlic, microplaned
- 2 T red wine vinegar
- ⅓ C + 3 T extra virgin olive oil
- ¼ t red pepper flakes
- salt & pepper, to taste
Steak Crostini:
- 1 baguette, cut into 1 in slices
- 1 lb flank steak
- 8 oz burrata
- extra virgin olive oil
- salt & pepper, to taste
- 1 avocado, thinly sliced
- microgreens, for garnish
Directions
To make the chimichurri sauce, add all ingredients into a bowl. Whisk until thoroughly combined. Set aside.
To make the crostini, drizzle each slice of bread with olive oil, then sprinkle with salt. Grill the slices on high heat for around one minute per side or until grill marks appear. Set aside.
Marinate the steak with olive oil, salt, and pepper on both sides. Grill the steak on high for four to five minutes per side. Remove the steak from the grill and allow to reach for around ten minutes before thinly slicing.
Assemble the crostinis by dividing the burrata evenly on each piece of bread. Then add a slice of avocado, followed by one to two pieces of steak. Drizzle with the chimichurri sauce and garnish with fresh microgreens.
These crostinis are best served with Sean Minor Wines Sauvignon Blanc.
