Steak and Chimichurri Toasts

Ingredients:

•     1 cup packed fresh parsley 
•     3/4 cup olive oil 
•     3 tablespoons red wine vinegar 
•     2 tablespoons dried oregano 
•     2 teaspoons ground cumin 
•     1 teaspoon salt 
•     2 garlic cloves, minced 
•     1/2 teaspoon dried crushed red pepper 
•     2 (1-pound) pieces flank steak 
•     1 (16-ounce) thin French-bread baguette, cut into 40 slices 
•     Additional olive oil

Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour.

  Preheat oven to 450F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.

  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.