Flank Steak Crostini with Chimichurri

While my dad was in town last weekend we made this AMAZING meal. We served this with the Layered Cornbread Salad and grilled corn on the cob. It was the perfect meal.

This flank steak is marinated in red wine and garlic overnight. The acidity in the wine really made the steak tender and so delicious.

The chimichurri sauce and the Vidalia onion relish topped the steak which sat on top of a grilled crostini. This meal was absolutely incredible and I cannot wait to make it again.

Flank Steak Crostini with Chimichurri and Vidalia Onion Relish

For the steak:

2 cups red wine
1/4 cup canola oil
3 cloves garlic, minced
Freshly ground black pepper
1 (2 to 3-pound) flank steak
Kosher salt

For the Chimichurri Sauce:
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup mint leaves
4 cloves garlic, roughly chopped
3/4 to 1 cup olive oil
1/4 to 1/3 cup red wine vinegar
Kosher salt and freshly ground black pepper

For the Vidalia Relish:
3 Vidalia or other sweet onions, sliced 1/4-inch thick
Canola oil
1 tablespoon seasoned salt
Kosher salt and black pepper
4 green onions, sliced
1 serrano chile, minced with the seeds (warning, these chiles are so much spicier than jalapenos)
2 to 3 tablespoons extra-virgin olive oil
2 to 3 tablespoons red wine vinegar

To serve:
1 baguette
Olive oil
Kosher salt and freshly ground black pepper

Steak:
Mix the wine, oil and black pepper in a pyrex dish. Add the steak, turn to coat, and marinate overnight or at room temperature 1 hour.

Sauce:
Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette — it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.

Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.

Relish:
Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.

Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

Adapted from Bobby Flay