Sliced Steak BLTs with Jalapeño Chimichurri

by Rachael Ray Show Staff 3:00 AM, November 6, 2012

Aired November 6, 2012

Serves 4

12 slices good quality smoky bacon
1 1/4 pounds flank or flatiron steak 1-inch-thick, at room temperature
Steak seasoning (optional)
Coarse salt and pepper
1/3 cup EVOO Extra Virgin Olive Oil, plus more for drizzling
4 jalapeño chile peppers, seeded
1 shallot or 1/4 red onion, coarsely chopped
2 large cloves garlic
1 cup loosely packed cilantro
1 cup loosely packed flat-leaf parsley
2 to 3 sprigs fresh or 1 teaspoon (about 1/3 palmful) dried marjoram or oregano
Juice of 1 lime
2 tablespoons sherry vinegar
8 slices whole grain or white bread, toasted
1 bunch watercress, stemmed
1 large tomato, thickly sliced


Preheat oven to 375F. Arrange the bacon on a broiler pan and bake until crisp, 15-18 minutes.



Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Season the steak with the steak seasoning, if using (otherwise, use coarse salt and pepper), and drizzle with a little EVOO. Grill the meat, turning once, for 8 minutes for medium-rare. Remove from the heat and let rest, then thinly slice on an angle against the grain.



Using a food processor, pulse 1/3 cup EVOO, jalapeño, shallot (or onion), garlic, cilantro, parsley, marjoram (or oregano), lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.



To serve, arrange the sliced steak on the toast. Top with the watercress, bacon, tomato, lots of chimichurri and the remaining toast.