Steak and Chimichurri Toasts

Instructions

1. Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in a food processor or blender until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper on both sides. Brush or rub meat with 2 tablespoons chimichurri sauce. Cover steaks with plastice wrap and throw it in the fridge. Transfer the remaining sauce to a tupperware. Refrigerate the sauce and the meat at least 1 hour. (This can be made 1 day ahead. Keep refrigerated.)
2. Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. You can also broil these for about one minute, on one or both sides, if you don't feel like heating your oven. Transfer to large platter.
3. You can broil the meat or grill it. Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. (If you are grilling, it is the same: about 3-4 minutes per side for medium. Make sure the grill is on high heat.) Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 thin slices. Top each bread slice with 1 piece of meat. Drizzle each with chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature. You can serve this as an appetizer or main dish.