Sliced Steak Blts With Jalapeno Chimichurri

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 tomato, sliced

Recipe

• 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.