Smashed Avocado Crostini with Chimichurri Steak

Thinly sliced and stacked atop crisp crostini that have been slathered with avocado and dribbled with bright, garlicky chimichurri, steak makes a perfect party nosh. Or turn it into a main course steak sandwich by topping full-sized garlic toast with mashed avocado, a whole cooked steak, and a generous drizzle of chimichurri.


1 baguette
1/3 cup extra-virgin olive oil
1 garlic clove, peeled and lightly crushed

3/4 pound flank steak (or cut of your choice)
salt and freshly ground black pepper

1 cup chopped fresh flat-leaf parsley
2 garlic cloves, crushed
1 tablespoon fresh oregano, or 1 teaspoon dry
2 tablespoons red wine vinegar
salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

 2-3 ripe avocados

Per serving: 200 calories, 10.1 g fat, (1.8 g saturated fat, 7 g monounsaturated fat, 1.3 g polyunsaturated fat), 8 mg cholesterol, 19.4 g carbohydrate, 7.1 g protein, 1.7 g fiber. 


Preheat the oven to 350˚F. To make the crostini, thinly slice the baguette on a slight diagonal and lay the slices in a single layer on a rimmed baking sheet. Put the oil in a small ramekin and add the garlic to it; swirl it around and let it sit for a minute to infuse the oil. Brush the baguette slices on both sides with the oil and toast in the oven for 8-10 minutes, or until pale golden. If you like, flip and toast for a few more minutes on the other side. Set aside to cool.

To make the chimichurri, combine the parsley, garlic, oregano, red wine vinegar, and a big pinch of salt and pepper in a blender or food processor and pulse to combine. With the machine running, pour in the olive oil in a thin stream until the mixture is well blended. Set aside.

To cook the steak, sprinkle it with salt and pepper and sear in a hot skillet drizzled with olive oil, or grill for 4-5 minutes per side, or done to your liking. Let rest for 10 minutes, then thinly slice across the grain.

To assemble your appetizers, halve the avocados, remove the pits and holding each half in the palm of your hand, roughly mash in its skin with a fork. Spread a forkful over each crostini, top with a thin slice of steak, and drizzle with chimichurri. Serve immediately.

Makes about 2 dozen appetizers.