Flank Steak on Texas Toast

Name: Flank Steak on Texas Toast
Ingredients: 11 1/2 to 2-pound flank steak; 1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor); 1/2 cup baby arugula, finely chopped (by hand or use food processor); 2 cloves garlic, minced (you can add to parsley and arugula in food processor); 1/4 tsp dried oregano; 1/4 tsp crushed red pepper flakes; 1/2 cup + 2 tablespoons California Olive Ranch extra virgin olive oil; 2 Tbl red wine vinegar; Salt; pepper; 1 brioche pullman loaf or if you prefer a white pullman loaf; 1/4 cup mayonnaise; 1 beefsteak or heirloom tomato, sliced; Soft butter for bread; Salt before you sear and pepper after; 2 Tbl Chimichurri to mix with mayonnaise

www.californiaoliveranch.com

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.

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Ingredients

11 1/2 to 2-pound flank steak
1 cup flat leaf parsley cleaned and large stems removed, finely chopped (by hand or use food processor)
1/2 cup baby arugula, finely chopped (by hand or use food processor)
2 cloves garlic, minced (you can add to parsley and arugula in food processor)
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup + 2 tablespoons California Olive Ranch extra virgin olive oil
2 Tbl red wine vinegar
Salt
pepper
1 brioche pullman loaf or if you prefer a white pullman loaf
1/4 cup mayonnaise
1 beefsteak or heirloom tomato, sliced
Soft butter for bread
Salt before you sear and pepper after
2 Tbl Chimichurri to mix with mayonnaise