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Flank Steak Crostini with Chimichurri and Vidalia Relish Recipe

Flank Steak Crostini with Chimichurri and Vidalia Relish

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 11-20 of 31

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  • on May 31, 2011

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    Loved the flavors in this recipe! I loved the freshness of the Chimichurri and the Vidallia relish is fabulous. We cooked this over Memorial day weekend and it was a great BBQ recipes to kick-off the summer with. The flavors are well worth 5 stars, but I am deducting 1 star for the following reasons:

    1. Flank steak - this recipe deserves a better cut of meat. We did flank steak, marinated it for four hours and it was still tough.
    2. Cost of recipe - The blackberry liquor was $16 for a small bottle. I don't mind spending money on recipes, but I feel it was a bit wasted on Flank
    3. Time of preparation - this is labor intensive.

    I would absolutely (and will make the recipe again, with one exception - I am using a better cut of meat! A friend who is a chef told me I should have bought Hangar steak and cut off the fat and the recipe would have been perfect!

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  • on May 29, 2011

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    Loved this recipe. The freshness of the chimichurri and the richness of the onions is wonderful. My pretty picky husband ate 3 servings! He does not like cilantro very much but with the combination of parsley and mint with the cilantro...he loved it.

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  • on April 28, 2011

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    Wow! This is one of the best things I have ever eaten! I pretty much made it exactly as written in the recipe, except I made large open faced sandwiches instead of crostini. I made the Chimichurri and onion relish in the morning and started marinating the steak. Around dinner time, all I had to do was warm the chimichurri and relish, grill the steak and bread, and assemble. I did make some garlic butter to smear over the bread before grilling it, and it was so good! I am not an onion person at all, but I made the vidalia relish for my boyfriend who loves onions. It turns out that the onion relish was so tasty on the sandwich. All of the flavors in this recipe meld perfectly together, and you almost cannot pick out any one distinct element. It is just one awesome combination that you would expect at a great foodie resturant (but it comes out of a home kitchen so easily!

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  • on January 02, 2011

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    This is a great recipe. I'm not a big fan of mint, so I used oregano instead. These were a big hit at our New Year's Eve party. Thanks Bobby

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  • on September 07, 2010

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    Yes, there is A TON of prep work necessary for this tidbits, but they are delicious. I took these to an appetizer "competition" party and fared quite well. But for your basic dinner party, where you're making 3+ appetizers, this may be too much work.

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  • on September 06, 2010

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    I stuffed the flank steak inside pita bread after slathering guacamole inside the bread and topped it with the chimicurri sauce. It was fantastic! Extremely flavorful. I enjoyed the sauce so much I started dipping the pita bread in it. Soooo good. I will be keeping a container of chimcurri sauce in my fridge.

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  • on July 01, 2010

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    This is my favorite recipe for Flank Steak! I love it over a bed of Romaine Lettuce for a cool summer dinner.

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  • on May 18, 2010

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    Made it tonight for dinner. Great flavor combination. The chimichurri sauce is great on beef. Discovered it on a trip to Honduras. The cassis really worked well with the beef.

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  • on May 14, 2010

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    I saw Bobby make this on his show (and by the way he used mint not oregeno and had to try it. Everything came out as yummy as it looked on the show. I highly recommend this recipe for an appetizer at a party or, as I did, for dinner. This will be going into my regular meal rotation!

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  • on April 10, 2010

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    I served this at a party on the crostini as an appetizer, but I also make it for dinner, sans the bread. A winner!

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