Argentine Bruschetta
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Prep Time:
Cooking Time: Servings: 6 |
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 4 reviewsArgentine 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.
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Ingredients
| Chimichuri | ||
| parsley | 4 cups | minced |
| garlic clove | 5 | diced |
| oregano (dried) | 1/2 tsp | |
| red pepper flakes | 1/4 tsp | |
| cumin seed | 1 1/2 tsps | |
| paprika | 1/2 tsp | |
| salt | 1 tsp | to taste |
| black pepper | 1 tsp | to taste |
| bay leaf | 1 | |
| olive oil | 1/4 cup | |
| oil | 1/2 cup | |
| balsamic vinegar | 1/4 cup | |
| white distilled vinegar | 1 cup | |
| 2nd Part | ||
| flank steak | 2 lbs | |
| baguette | 2 | slice into 1 inch slices |
Directions
- 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.
Notes
For the best results with the Chimichuri let the mixture stand for 2 hours at room temperature.