Food Network
Home> Recipes> Beef>
Flank Steak Crostini with Chimichurri and Vidalia Relish Recipe

Flank Steak Crostini with Chimichurri and Vidalia Relish

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 31

Showing 21-30 of 31

Sort by:

Newest

  • on March 28, 2010

    Flag

    I made this recipe exactly as it was , mint included, and we loved it. I tasted the sauce and though I was curious about the mint, was convinced it was perfect! We decided that our vegetarian daughters would enjoy this with Tempe or tofu in place of the steak....possibly tuna as well. Will definitely prepare this for guests in the near future!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 14, 2010

    Flag

    The mint ingredient must be a typo. I watched the show today and it was definitely oregano that he used - not mint.

    I am making this tonight.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 12, 2009

    Flag

    Why is everyone leaving out the mint?? I found that it added another level that was subtle and refreshing. As most other comments, everyone raved about the recipe and I looked like I knew what I was doing. Regular Chimichurri sauce tends to be oil and garlic heavy which is why this version seemed light and clean to me. Great job Bobby.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2009

    Flag

    My husband and I just finished enjoying this recipe for the 2 of us! We wanted a summer flank steak dish that was a little different and this was AMAZING! The Chimichurri was great (I left out the mint per other people's suggestions and it added such a great flavor. The onion relish (which I wasn't sure I would like was a wonderful flavorful addition as well. We had to throw the sliced pieces of meat back on the grill for a second, as they were a touch too rare (in the middle for our taste... Overall a very successful meal that I will be making again FOR SURE!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2009

    Flag

    Every single person at my July 4th bbq RAVED about this. Even 2 people who hate onions & my husband who doesn't like anything spicy. Don't let the ingredient list turn you off- this was super simple.

    I omitted the mint in the sauce and lightened the vinegar in the relish, per the other reviewers. It was perfect!!!!! I can't say enough good things about this. Thanks Bobby!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 22, 2009

    Flag

    The beef had wonderful flavor and the addition of the chimichurri sauce and vidalia relish was great. I omitted the mint in the chimicurri as it is not authentic, and I did not want it to take over. Great flavor combination.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 14, 2009

    Flag

    I was totally shocked on how great and easy this recipie was! It was sooo good. I think I would lighten the redwine vinegar for the onion relish. Other than that, it is sooo good!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 31, 2009

    Flag

    To all readers, mint is not a typical seasoning in Argentinian cuisine. IMHO the chimichurri is better without it. MInt has a way from distracting from the "Meat" of the dish, which should shine through in any Argentinian dish. Bobby, I love your show, and you are a great chef, but could you please say something that the chimichurri has mint in it?

    I once went to a small restaurant in Lake Tahoe, and they served chimichurri with mint.. they did not mention it and to my surprise it had ruined an otherwise perfectly done meal.

    I would recommend trying the sauce without the mint also. You willtruly experience Argentinian cuisine that way.

    Thanks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 27, 2009

    Flag

    Love Bobby Flay! My husband and I watched the show on Memorial Day and requested the recipe tonight for dinner. I marinated steak for 2 hours instead of one because family wasn't home on time... ended up broiling it and he onions instead of bbq sine it was too hot to stay outside.. and it still was fabulous! I followed the rest of the recipe exactly. The only thing that I think I would change is that I'd only use 1/2 the oil and vinegar for the onion mixture. Other than that... it was awesome!! Husband and son gobbled it up and said it was a keeper!! Thanks for another great recipe Bobby!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 14, 2008

    Flag

    This is easy to make and gets lots of complements

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.