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
- For the marinade, combine the oil, lime juice, garlic, cumin, jalapeño and coriander in a bowl. Add some black pepper and stir to combine.
- 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.
- Combine the chimichurri ingredients in a food processor and whizz to combine.
- Brush the baguette slices with olive oil and grill until lightly golden on both sides. Transfer to a wire rack to cool.
- Remove the steaks from the bag and shake off any excess marinade. Season on both sides with salt and pepper.
- 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.
- 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.
- 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.