Chimichurri Steak Crostini has moist marinated and grilled skirt steak placed on a toasted piece of baguette with a cream cheese chimichurri spread, and topped with more bright and herbaceous chimichurri sauce. They are the perfect grilled finger food for any Summer party.
There is usually an adult beverage or two at our parties and when we happen to go to friends’ houses we bring a bottle of wine. More often than not, while at another house, a corkscrew is nowhere to be found. We have had to resort to knives, chopsticks and even screwdrivers before, just to get into a bottle of wine. Those are definitely some “don’t try this at home” situations. I offered Black Box Pinot Noir at a recent Summer party and am so glad that I didn’t have to worry about finding a corkscrew. Their box is easy to bring to any party and so nifty – I seriously love the pour spout attached to the wine! Plus, the Pinot Noir doesn’t need to be refrigerated, so it is perfect for a Summer barbecue.
The olive oil is drizzled in while it is on – don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.
Let the Chimichurri rest in a bowl in the refrigerator, so all the flavors meld together. It is great as a marinade for steaks, chicken and even fish, as well as a topping for grilled meats and vegetables.
– 1 cup Parsley
– 5-7 Mint Leaves
– 1 teaspoon dried Oregano
– 2 teaspoons finely chopped Garlic
– Zest and Juice of 1 medium Lime
– 3 tablespoons Red Wine Vinegar
– 1/2 cup Extra Virgin Olive Oil
– Salt and Pepper to taste
– 1 Baguette
– 4 tablespoons Cream Cheese
2. Place the Cilantro, Parsley, Mint, Oregano, Garlic, Lime Juice, Lime Zest and Red Wine Vinegar into your food processor with blade. Pulse 5-8 times, until it is chopped and combined. Don’t worry if there are some larger pieces stuck to the side of the food processor – you want a chunky sauce that isn’t all liquid and uniform.
3. Drizzle in the Olive Oil while the processor is on. Them remove the blade and pour the sauce into a small bowl, making sure to scrape the sides of the food processor with a spatula, so you get all the herbs into the sauce.
4. Set aside 1/3 of the Chimichurri, and pour the rest over your Skirt Steak, in a plastic bag or container, to marinade a minimum of 3-4 hours in the refrigerator. Place the remaining Chimichurri in the refrigerator as well.
5. Once the steak has marinated, heat your grill according to manufacturer’s directions. While it is heating, slice the Baguette on a diagonal to create small crostini pieces. Mix the Cream Cheese and 1 tablespoon of the reserved Chimichurri to create the spread. Take the steak out of the refrigerator and allow it to warm up a bit before grilling.
6. Grill the baguette for 1-2 minutes per side, or until nice grill marks appear. Grill the Skirt Steak for 3-6 minutes per side. Once grilled, let it rest 5 minutes, then slice thin pieces going against the grain of the steak.
7. Spread a small amount of prepared cream cheese on the grilled baguette, followed by steak and top with extra chimichurri sauce. Enjoy!