Sliced Steak BLTs With Jalapeno Chimichurri

From Rachel Ray

• Ready In: 55 mins
• Serves: 4

Ingredients

• 12  slices bacon
• 1 1⁄4 lbs  flank steaks or 1 1⁄4 lbs  flat iron steaks, at room temperature
•  coarse  salt and pepper
• 4  jalapenos, seeded
• 1⁄3 cup olive oil, plus more for drizzling
• 1  shallots or 1⁄4 red onion, coarsley chopped
• 2  garlic cloves
• 1  cup cilantro, loosely packed
• 1  cup flat leaf parsley, loosely packed
• 1  teaspoon dried oregano or 1  teaspoon marjoram
• 1  lime, juiced
• 2  tablespoons sherry wine vinegar
• 8  slices  bread, sturdy sandwich bread toasted
• 1  bunch watercress, stemmed
• 1  large tomatoes, sliced

Directions

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.