Flank Steak Crostini with Chimichurri and Vidalia Relish Recipe

Name: Flank Steak Crostini with Chimichurri and Vidalia Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red wine; 1 cup cassis; 1/4 cup canola oil; 3 cloves garlic, minced; Freshly ground black pepper; 1 (2 to 3-pound) flank steak; Kosher salt; 1 cup cilantro leaves; 1 cup flat-leaf parsley leaves; 1/2 cup mint leaves; 4 cloves garlic, roughly chopped; 3/4 to 1 cup olive oil; 1/4 to 1/3 cup red wine vinegar; Kosher salt and freshly ground black pepper; 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick; Canola oil; 1 tablespoon Bobby Flay Poultry Rub; Kosher salt and black pepper; 4 green onions, sliced; 1 serrano chile, minced with the seeds; 2 to 3 tablespoons extra-virgin olive oil; 2 to 3 tablespoons red wine vinegar; 1 baguette; Olive or canola oil; Kosher salt and freshly ground black pepper

Servings: persons

2 cups red wine
1 cup cassis
1/4 cup canola oil
3 cloves garlic, minced
Freshly ground black pepper
1 (2 to 3-pound) flank steak
Kosher salt
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper
3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
Canola oil
1 tablespoon Bobby Flay Poultry Rub
Kosher salt and black pepper
4 green onions, sliced
1 serrano chile, minced with the seeds
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons red wine vinegar
1 baguette
Olive or canola oil
Kosher salt and freshly ground black pepper

1
Mix the wine, cassis, oil and black pepper in a nonreactive dish.
2
Add the steak, turn to coat, and marinate at room temperature 1 hour.
3
Pulse the herbs and garlic in a food processor until coarsely chopped.
4
Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette it will look a bit creamy until it settles.
5
Add more oil and/or vinegar if too thick.
6
Set aside.
7
Preheat the grill to high.
8
Remove the steak from the marinade and season with salt and more pepper.
9
Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side.
10
Remove from the grill and rest 5 to 10 minutes before slicing across the grain.
11
Brush the onions with some canola oil and season with rub, salt and pepper.
12
Grill the onions, turning, until charred and soft.
13
Remove from the grill and chop coarsely.
14
Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
15
Slice the baguette on a diagonal 1/4-inch thick.
16
Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp.
17
Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups red wine, 1 cup cassis, 1/4 cup canola oil, 3 cloves garlic, minced, and more.

Yes, Flank Steak Crostini with Chimichurri and Vidalia Relish falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flank Steak Crostini with Chimichurri and Vidalia Relish

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