Flank Steak Crostini With Chimichurri And Vidalia Relish Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 to 3 tablespoons red wine vinegar

Freshly ground black pepper

Kosher salt and freshly ground black pepper

1 (2 to 3-pound) 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 tablespoons 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 tablespoon Bobby Flay Poultry Rub

1 serrano chile, minced with the seeds

Kosher salt

2 cups red wine

1 cup flat-leaf parsley leaves

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