1 Video | Photo: Flank Steak Crostini with Chimichurri and Vidalia Relish Recipe
Ingredients
Steak:
- 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
Chimichurri Sauce:
- 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
Vidalia Relish:
- 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
To serve:
- 1 baguette
- Olive or canola oil
- Kosher salt and freshly ground black pepper
Steak:
Directions
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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By karenklei
Cincinnati, OH
on December 31, 2012
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Super flavorful and easy, but very time intensive. My husband and I made it for New Year's Eve dinner tonight and loved it. Had to spend almost 2 hours making and then another 45 minutes cleaning up. Whew. I will make again and prep the chimichurri and vidalia relish ahead of time so it is just the marinade, steak and bread prep. (the serano chili gave the relish quite a kick but I loved it!
By Kellyb109
Pocatello, ID
on August 07, 2012
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Are you kidding me???? This recipe is a party in my mouth!!! LOVE IT!! I made it for a party we had recently, and it was the hit of the party. My husband was in charge of carving, and he was into the 3rd flank steak before any was left on the serving platter. Thanks, Bobby!
By pipermohr
Bainbridge Isla...
on June 11, 2012
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This recipe turned out really well. For flank steak, I couldn't find proper cassis, so just used a well blackberry liquor. Chimichurri was well received as was the relish! I used panini bread instead of making crustinis.
Read all 31 reviews