Sliced Steak BLTs with Jalapeno Chimichurri

Originial Post By: rachelraymag.com INGREDIENTS:

• 12 slices good-quality smoky bacon
• 1 1/4 pounds 1-inch-thick flank or flatiron steak, at room temperature
• steak seasoning (optional)
• coarse salt and pepper
• 1/3 cup EVOO, plus more for drizzling
• 4 jalapeno chile peppers, seeded
• 1 shallot or 1/4 red onion, coarsely chopped
• 2 large cloves
• 1 cup loosely packed cliantro
• 1 cup loosely packed flat-leaf parsley
• 2 – 3 sprigs marjoram or oregano, or 1 tsp dried (about 1/3 palmful)
• 1 lime, juiced
• 2 tablespoons sherry vinegar
• 8 slices whole grain or white bread, toasted
• 1 bunch watercress, stemmed
• 1 large tomato, thickly sliced

DIRECTIONS: 1.  Preheat the oven to 375 degrees . Arrange the bacon on a broiler pan and bake until crisp, 15 to 18 minutes. 2.  Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Season the steak with the steak seasoning, if using (otherwise, use coarse salt and pepper), and drizzle with a little EVOO. Grill the meat, turning once, for 8 minutes for medium-rare. Remove from the heat and let rest, then thinly slice on an angle agains t the grain. 3.  Using a food processor, pulse 1/3 cup EVOO, the chiles, shallot (or onion), garlic, cilantro, parsley, marjoram (or 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 the watercress, bacon, tomato, lots of chimichurri and the remaining toast.