Sliced Steak BLTs With Jalapeno Chimichurri |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Rachel Ray Ingredients:
12 slices bacon |
1 1/4 lbs flank steaks or 1 1/4 lbs flat iron steaks, at room temperature |
coarse salt and pepper |
4 jalapenos, seeded |
1/3 cup olive oil, plus more for drizzling |
1 shallots or 1/4 red onion, coarsley chopped |
2 garlic cloves |
1 cup cilantro, loosely packed |
1 cup flat leaf parsley, loosely packed |
1 teaspoon dried oregano or 1 teaspoon marjoram |
1 lime, juiced |
2 tablespoons sherry wine vinegar |
8 slices bread, sturdy sandwich bread toasted |
1 bunch watercress, stemmed |
1 large tomato, sliced |
Directions:
1. Preheat oven to 375. Arrange the bacon on a pan lined with parchment and cook til desired level of crispness.
2. Meanwhile, preheat a cast iron skillet or griddle over medium high. Season the steak with salt and pepper and drizzle with a bit of olive oil. Grill the meat, turning once, for about 8 minutes for med-rare. Remove from heat and let rest about 5-10 minute Slice thinly on an angle against the grain.
3. Using food processor, pulse the 1/3 c oil, the chiles, shallot, garlic, cilantro, parsley, oregano, lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.
4. To serve, arrange the sliced steak on the toast. Top with watercress, bacon, tomato, chimichurri and the remaining toast.
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