Smashed Avocado Crostini with Chimichurri Steak
- Fall
- Summer
- Winter
- Appetizer
- Dinner
- Lunch
45
Minutes
12
Ingredients
8
Servings
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
- 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
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