Yield
Serves 4 (serving size: 3 ounces beef, about 1 1/2 tablespoons chimichurri, and 1 bread slice)
Photo: Randy Mayor; Styling: Claire Spollen

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Place parsley, 1 1/2 tablespoons oil, oregano, vinegar, red pepper, 1 garlic clove, and green onion in a food processor; process until finely chopped. Rub 2 tablespoons parsley mixture evenly over steak; reserve remaining parsley mixture. Let steak stand at room temperature 15 minutes.

Step 3

Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray. Grill, covered, 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut across the grain into thin slices.

Step 4

Brush both sides of bread slices with remaining 1 tablespoon oil; grill 2 minutes on each side or until toasted. Cut remaining garlic clove in half; rub cut sides of garlic over toasted bread. Serve toast with steak and reserved parsley mixture.

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