Argentine Bruschetta Recipe. When you eat Argentine BBQ you always need a slice of bread in your hand to soak up the juiciness of the meat. This recipe gives you the experience in 2 bites. This is an awesome recipe if you're having a party and you're looking for a dish that will fill up your guests.
|oregano (dried)||1/2 tsp|
|red pepper flakes||1/4 tsp|
|cumin seed||1 1/2 tsps|
|salt||1 tsp||to taste|
|black pepper||1 tsp||to taste|
|olive oil||1/4 cup|
|balsamic vinegar||1/4 cup|
|white distilled vinegar||1 cup|
|flank steak||2 lbs|
|baguette||2||slice into 1 inch slices|
- In a glass bowl combine the minced parsley and diced garlic.
- Add the oregano, red pepper flakes, cumin seed, paprika, bay leaf, and salt & pepper.
- Add the olive oil and canola oil and mix with a spoon.
- Add the balsamic vinegar and white vinegar and mix again.
- Taste. Adjust the mixture by adding more of the oils, vinegars, and salt & pepper.
- Using about a 1/2 cup of the Chimichuri coat the flank steak, place in a plastic bag, and place in the refrigerator for at least 2 hours to overnight.
- Broil the flank steak for 7 minutes on each side or until the internal temperature reaches 135 degrees. Remove and allow the meat to sit for 10 to 15 minutes.
- Toast the baguette slices in the oven at 325 degrees for 2 to 5 minutes. Slice the flank steak against the grain into small bite size slices. Place on each slice of baguette and top with 1 tablespoon of the Chimichuri.
For the best results with the Chimichuri let the mixture stand for 2 hours at room temperature.