Sliced Steak BLTs With Jalapeno Chimichurri

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Total Time
15 mins
40 mins

From Rachel Ray

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  1. Preheat oven to 375. Arrange the bacon on a pan lined with parchment and cook til desired level of crispness.
  2. Meanwhile, preheat a cast iron skillet or griddle over medium high. Season the steak with salt and pepper and drizzle with a bit of olive oil. Grill the meat, turning once, for about 8 minutes for med-rare. Remove from heat and let rest about 5-10 minute Slice thinly on an angle against the grain.
  3. Using food processor, pulse the 1/3 c oil, the chiles, shallot, garlic, cilantro, parsley, oregano, lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.
  4. To serve, arrange the sliced steak on the toast. Top with watercress, bacon, tomato, chimichurri and the remaining toast.