Flank Steak Crostini with Chimichurri and Vidalia Relish

This flank steak crostini is a perfect appetizer! Juicy grilled flank steak is paired with a fresh chimichurri sauce and a sweet, tangy Vidalia onion relish. Served on crispy toasted baguette slices, each bite is packed with bold flavors. It’s easy to make and great for parties or special occasions!

Ingredients Needed:

Steak:

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

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

Vidalia Relish:

• 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
• Canola oil
• 1 tablespoon Bobby Flay Poultry Rub
• Kosher salt and black pepper
• 4 green onions, sliced
• 1 serrano chile, minced with the seeds
• 2 to 3 tablespoons extra-virgin olive oil
• 2 to 3 tablespoons red wine vinegar

To serve:

• 1 baguette
• Olive or canola oil
• Kosher salt and freshly ground black pepper

How To Make Flank Steak Crostini with Chimichurri and Vidalia Relish?

1. Marinate the Steak: In a large dish, mix red wine, cassis, canola oil, and black pepper. Add the flank steak and coat it well. Let it marinate at room temperature for 1 hour.
2. Make the Chimichurri Sauce: Blend cilantro, parsley, mint, and garlic in a food processor until chopped. Add 3/4 cup olive oil, 1/4 cup vinegar, salt, and black pepper, then blend again. If the sauce is too thick, add more oil or vinegar. Set aside.
3. Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade and season with salt and black pepper. Grill for 3 to 4 minutes per side until medium-rare. Let it rest for 5 to 10 minutes, then slice thinly against the grain.
4. Make the Vidalia Relish: Brush Vidalia onions with canola oil, and season with poultry rub, salt, and pepper. Grill until soft and charred, then chop coarsely. Mix with green onions, serrano chile, olive oil, vinegar, salt, and black pepper.
5. Toast the Baguette: Slice the baguette into 1/4-inch thick pieces. Brush with oil, season with salt and pepper, and grill until slightly crispy.
6. Assemble the Crostini: Spread chimichurri sauce on each toasted baguette slice. Add a slice or two of steak, a little more chimichurri, and top with Vidalia relish. Serve immediately.

Recipe Tips:

• Let the Steak Rest Before Slicing: After grilling, let the steak rest for at least 5 minutes before cutting. This helps keep the juices inside, making the meat more tender and flavorful.
• Slice the Steak Against the Grain: Always cut the steak against the grain (perpendicular to the muscle fibers). This makes the slices softer and easier to chew.
• Grill the Baguette Just Right: Don’t over-toast the baguette! A light golden crisp is perfect—it should be crunchy outside but still soft inside so it’s easy to bite.
• Use Fresh Herbs for the Best Chimichurri: Fresh cilantro, parsley, and mint give the chimichurri a bright flavor. Avoid dried herbs, as they won’t give the same fresh taste.
• Taste and Adjust the Chimichurri & Relish: Before serving, taste both the chimichurri and relish. If needed, add a bit more vinegar for tang, oil for smoothness, or salt for balance.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Flank Steak Crostini cool down first. Store the steak, chimichurri sauce, and relish in separate containers in the fridge for up to 3 days. Keep the baguette in a sealed bag at room temperature.
• Freeze: You can freeze the chimichurri and relish in small containers for up to 2 months.
• Reheat: Heat a pan over medium-low heat. Add the steak slices and cook for 1–2 minutes per side until just warm. Avoid overcooking to keep them tender.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 320mg
• Potassium: 350mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 20g

Try More Bobby Flay Recipes:

• Flank Steak With Balsamic Barbecue Sauce
• Adobo Grilled Veal Flank Steak
• Grilled Skirt Steak with Green and Smokey Red Chimichurri