Flank Steak Crostini with Chimichurri and Vidalia Relish

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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!

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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!

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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.

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The flavors blend so well. Its absolutely delicious

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This was fabulous! I used all the herbs from my garden, and had a neighbor over for dinner. We couldn't stop eating the Chimichurri with grilled crusty bread.....Ya gotta try this folks !!! FAB !

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This is always a crowd pleaser. Rave reviews everytime we make it, and follow the recipe to a T.

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muy burno

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This meal is a flavor explosion! Make the chimichirri and relish ahead of time to cut down on the work load. Montreal Chicken Spice works nicely in the relish if you don't want to make the 12 spice rub. Marinate the steak all day if you like - it only adds to the flavor. Instead of using Cassis liqour (which is quite expensive in the marinade, I used a 1/2 cup of black currant jam, a 1/2 cup of water, and a shot of Vodka. It's only a marinade and doesn't take away from the recipe.

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Amazing... flank steak is so tasty when prepared properly and I guess this is why the price keeps jumping. My husband who only likes beef tenderloin begged me to make this again. I cut the meat against the grain at a 45 degree angle and it was sooo moist and full of flavor. I buy at a top meat market and the flank runs around $8.00 oer pound. Recipe is fabulous but be picky where you buy your meat!

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Great recipe. Always gets great reviews when I make it. I think the key is only marinate for the one hr. it calls for and DON'T over cook the meat. One of the things people comment on is how tender the meat is. If you've ever cooked game meat you know the longer its cooked the tougher it gets. Same with this flank steak. Oh and I leave out the mint. Not needed.