Makes about 24

For the steak:
4 tbsp olive oil
Juice of 2 limes
4 garlic cloves, crushed
1 tsp ground cumin
1 jalapeño, seeded and chopped
4 tbsp fresh coriander, chopped
Salt and black pepper
500g sirloin or rump steak

For the chimichurri:
4 tbsp fresh parsley, chopped
4 tbsp fresh coriander, chopped
6 garlic cloves, crushed
4 tbsp olive oil
2 tsp dried chilli flakes
2 tbsp red wine vinegar
2 tbsp dried oregano

For the crostini:
1 baguette, thinly sliced
Olive oil, for brushing

1. For the marinade, combine the oil, lime juice, garlic, cumin, jalapeño and coriander in a bowl. Add some black pepper and stir to combine.
2. Transfer the mixture to a sealable bag and add the steak. Seal the bag, use your hands to coat the steak in the marinade and place in the fridge for at least one hour.
3. Combine the chimichurri ingredients in a food processor and whizz to combine.
4. Brush the baguette slices with olive oil and grill until lightly golden on both sides. Transfer to a wire rack to cool.
5. Remove the steaks from the bag and shake off any excess marinade. Season on both sides with salt and pepper.
6. Heat a splash of oil in a pan over a high heat. When very hot, add the steaks and cook for 2-3 minutes per side until medium-rare, or longer if preferred.
7. Transfer the steaks to a plate, tent loosely with tin foil and allow to rest for 8-10 minutes. Slice the steak thinly against the grain, then cut these slices so that they are around the same length as the crostini.
8. To assemble, place a piece of steak on each slice of baguette and top with a drizzle of chimichurri.

Per Serving 162kcals, 6.5g fat (1.3g saturated), 16.4g carbs, 0.8g sugars, 9.7g protein, 1.1g fibre, 0.196g sodium

MAKE IT YOURS:

If you like, you can make these tostadas instead of crostini. Use a pastry cutter to cut small circles from corn tortillas and fry in olive oil over a medium heat for 1-2 minutes per side until golden. Drain well on kitchen paper, then use these in place of the toasted baguette.