Ingredients

Start to finish 1 1/2 hours, 30 minutes active

1 cup packed fresh parsley
3/4 cup olive oil, plus additional for brushing the toasts
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
Salt
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Two 1-pound pieces flank steak
Freshly ground black pepper
16-ounce thin French-bread baguette, cut into 40 slices

Directions

To make the chimichurri sauce, in a food processor combine the parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, garlic and crushed red pepper. Process until smooth, then set aside.

Place the steaks in a large glass baking dish, then sprinkle with salt and pepper. Brush about 2 tablespoons chimichurri sauce over the steaks, then refrigerate the remaining sauce. Cover the steaks with plastic wrap and refrigerate 1 hour (or up to a day).

Preheat oven to 450 F. Place the bread slices on a large baking sheet, then brush them lightly with olive oil. Bake the bread until just firm, about 5 minutes. Transfer to large platter.

Preheat the broiler.

Transfer the steaks to a rimmed baking sheet. Broil until cooked to desired doneness, about 4 minutes per side for medium.

Transfer the steaks to a cutting board and let stand 5 minutes. Cut each steak in half along the grain. Cut each half crosswise against the grain into 10 slices. Top each bread slice with 1 piece of meat and a bit of chimichurri sauce.

Arrange the toasts on a platter and spoon remaining sauce into small bowl and place in the center of the platter. Serve warm or let stand up to 2 hours at room temperature.

Makes 40 toasts.