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Flank Steak Crostini with Chimichurri and Vidalia Relish (Bobby Flay) Recipe

Flank Steak Crostini with Chimichurri and Vidalia Relish (Bobby Flay) Recipe

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Flank Steak Crostini with Chimichurri and Vidalia Relish (Bobby Flay)

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Ingredients:

Serving

2 cups red wine
1 cup cassis
1/4 cup canola oil
3 cloves garlic, minced
freshly ground black pepper
1 (2 to 3-lb) 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 tbsp bobby flay poultry rub
kosher salt and black pepper
4 green onions, sliced
1 serrano chile, minced with the seeds
2 to 3 tbsp extra-virgin olive oil
2 to 3 tbsp red wine vinegar
1 baguette
olive or canola oil
kosher salt and freshly ground black pepper

Directions:

Steak:
Mix the wine, cassis, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.
Sauce:
Pulse the herbs and garlic in a food processor until coarsely chopped. 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. Add more oil and/or vinegar if too thick. Set aside.
Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.
Relish:
Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2061.57 Kcal (8631 kJ)
Calories from fat	488.71 Kcal
		% Daily Value*
Total Fat	54.3g	84%
Cholesterol	115.64mg	39%
Sodium	154.39mg	6%
Potassium	807.12mg	17%
Total Carbs	334.42g	111%
Sugars	1.01g	4%
Dietary Fiber	2.17g	9%
Protein	36.9g	74%
Vitamin C	16.9mg	28%
Vitamin A	0.7mg	25%
Iron	92.7mg	515%
Calcium	100.7mg	10%

Amount Per 100 g
Calories	62.8 Kcal (263 kJ)
Calories from fat	14.89 Kcal
		% Daily Value*
Total Fat	1.65g	84%
Cholesterol	3.52mg	39%
Sodium	4.7mg	6%
Potassium	24.59mg	17%
Total Carbs	10.19g	111%
Sugars	0.03g	4%
Dietary Fiber	0.07g	9%
Protein	1.12g	74%
Vitamin C	0.5mg	28%
Iron	2.8mg	515%
Calcium	3.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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