Flank Steak Crostini with Chimichurri and Vidalia Relish

Flank Steak Crostini with Chimichurri and Vidalia Relish
25 Ingredients
  • 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
  • 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
  • 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
  • 1 baguette
  • Olive or canola oil
  • Kosher salt and freshly ground black pepper
Nutrition
790
40% daily value
8 servings
                                       
                                            dairy-​free
     

Fat

82% 53

Saturated

50% 10

Trans

- 0

Monounsaturated

- 33

Polyunsaturated

- 7

Carbs

12% 35

Carbs (net)

- 31

Fiber

17% 4

Sugars

- 9

Sugars, added

- 0

Protein

73% 36

Cholesterol

32% 96

Sodium

41% 988

Calcium

14% 142

Magnesium

20% 78

Potassium

25% 889

Iron

34% 6

Zinc

42% 6

Phosphorus

54% 380

Vitamin A

6% 55

Vitamin C

33% 20

Thiamin (B1)

28% 0

Riboflavin (B2)

21% 0

Niacin (B3)

60% 12

Vitamin B6

55% 1

Folate equivalent (total)

26% 106

Folate (food)

- 91

Folic acid

- 25

Vitamin B12

28% 2

Vitamin D

0% 0

Vitamin E

35% 7

Vitamin K

227% 181
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