Flank Steak Crostini With Chimichurri And Vidalia Relish Recipe

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Details

24 Ingredients

• 2 to 3 Tbsps red wine vinegar
• Freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1 (2 to 3-lb) flank steak
• Kosher salt and black pepper
• 1/4 to 1/3 cup red wine vinegar
• 4 green onions, sliced
• 1/2 cup mint leaves
• 1 cup cilantro leaves
• 4 cloves garlic, roughly chopped
• 3/4 to 1 cup olive oil
• 1 baguette
• 1/4 cup canola oil
• 1 cup cassis
• 2 to 3 Tbsps extra-virgin olive oil
• 3 Vidalia or other sweet onions, skin on, sliced 1/4-inch thick
• Canola oil
• Olive or canola oil
• 3 cloves garlic, minced
• 1 Tbsp Bobby Flay poultry Rub
• 1 serrano chile, minced with the seeds
• Kosher salt
• 2 cups red wine
• 1 cup flat-leaf parsley leaves