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Steak and Chimichurri Toasts

    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.