Name: Flank Steak Crostini
Prep time: 45 min
Cook time: 18 min
Yield: 8
Cuisine: Argentinean
Ingredients: For the steak; 480ml red wine; 240ml cassis; 60ml rapeseed oil; 3 cloves garlic, minced; Freshly ground black pepper; 1 (1-1.3kg) flank steak; Salt; For the chimichurri sauce; 2 handfuls coriander leaves; 2 handfuls flat-leaf parsley leaves; Small handful of mint leaves; 4 cloves garlic, roughly chopped; 180-240ml olive oil; 60-80ml cup red wine vinegar; Salt and freshly ground black pepper; For the vivaldi relish; 3 Vidalia or other sweet onions, skin on, sliced 1cm thick; Canola oil; 1 tbsp Bobby Flay Poultry Rub; Salt and black pepper; 4 spring onions, sliced; 1 serrano chilli, minced with the seeds; 3 tbsp extra-virgin olive oil; 3 tbsp red wine vinegar; 1 baguette; Olive or rapeseed oil; Salt and freshly ground black pepper