Chimichurri Steak Crostini Recipe
Make Chimichurri Steak Crostini Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crostini
Steak
Chimichurri Sauce
Assembly & Garnish
Method
Crostini
- 1
Prepare and toast
Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet in a single layer. Brush both sides lightly with 3 tbs extra-virgin olive oil and sprinkle evenly with 1 tsp coarse kosher salt and 1 tsp freshly ground black pepper. Toast in the oven for 8–10 minutes, flipping once halfway, until crisp and golden. Remove and let cool slightly.
Steak
- 2
Season steak
Pat the 1 lb steak dry with paper towels. In a small bowl, combine 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture all over the steak and let rest at room temperature for 15–20 minutes while you make the chimichurri.
- 3
Sear and rest
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tbs vegetable oil and swirl. Sear the steak 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), adjusting time for thickness and preferred doneness. If the steak is thicker, sear the sides briefly. Transfer the steak to a cutting board and tent loosely with foil; rest for 8–10 minutes so juices redistribute.
- 4
Chimichurri Sauce
- 5
Make chimichurri
Combine 1 cup packed parsley, 1/2 cup cilantro (if using), 2 tbs oregano leaves, 3 minced garlic cloves, 2 tbs red wine vinegar, 1 tbs lemon juice, 6 tbs extra-virgin olive oil, 1/4 tsp red pepper flakes, 3/4 tsp coarse kosher salt and 1/2 tsp black pepper in a food processor or by hand. Pulse briefly until the mixture is finely chopped but still slightly coarse (avoid pureeing into a paste). Taste and adjust seasoning — add a touch more vinegar or salt if needed. Let sit 10 minutes for flavors to meld.
Assembly & Garnish
- 6
Optional base
If using, spread about 1 tablespoon of softened cream cheese or ricotta onto each toasted baguette slice to create a creamy base for the steak and chimichurri.
- 7
Top crostini
Place a slice or strip of the sliced steak on each crostini (about 1–2 slices per piece depending on size). Spoon about 1 teaspoon of chimichurri over the steak on each crostini. Garnish with a small pinch of microgreens or chopped parsley and a light dusting (optional) of lemon zest for brightness.
- 8