Sliced Steak BLTs with Jalapeño Chimichurri
Sassy homemade chimichurri sauce accents juicy steak and crisp bacon on toast. Argentinians love this herb, EVOO, vinegar and lime sauce on chicken and fish as well as steak.
- 12 slices good-quality smoky bacon
- 1 1/4 pounds 1-inch-thick flank or flatiron steak, at room temperature
- Steak seasoning (optional)
- Coarse salt and pepper
- 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
- 4 jalapeño chili peppers, seeded
- 1 shallot or 1/4 red onion, coarsely chopped
- 2 large cloves
- 1 cup cilantro, loosely packed
- 1 cup flat leaf parsley, loosely packed
- 2-3 sprigs marjoram or oregano or 1 teaspoon dried (about 1/3 palmful)
- 1 lime, juiced
- 2 tablespoons sherry vinegar
- 8 slices whole grain or white bread, toasted
- 1 bunch watercress, stemmed
- 1 large tomato, thickly sliced
Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, 15-18 minutes.
Meanwhile, pre-heat a cast iron skillet or griddle over medium-high heat. Season the steak with the steak seasoning, if using (otherwise, use coarse salt and pepper), and drizzle with a little EVOO. Grill the meat, turning once, for 8 minutes for medium-rare doneness. Remove from the heat and let rest, then thinly slice on an angle against the grain.
Using a food processor, pulse 1/3 cup EVOO, the jalapeños, shallot (or onion), garlic, cilantro, parsley, marjoram (or oregano), lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.
To serve, arrange the sliced steak on the toast. Top with the watercress, bacon, tomato, lots of chimichurri and the remaining toast.