Flank Steak On Texas Toast With Chimichurri

By Food52
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Food52
Nutrition per serving    (USDA % daily values)
CAL
819
FAT
177%
CHOL
86%
SOD
20%
Uploaded by: Food52

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Ingredients for 4 servings

1 1 1/2 to 2-pound flank steak

1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)

1/2 cup baby arugula, finely chopped (by hand or use food processor)

2 cloves garlic, minced (you can add to parsley and arugula in food processor)

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1/2 cup + 2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

1 brioche pullman loaf or if you prefer a white pullman loaf

1/4 cup mayonnaise

1 beefsteak or heirloom tomato, sliced

Soft butter for bread

salt before you sear and pepper after

2 tablespoons Chimichurri to mix with mayonnaise

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