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 extra virgin olive oil (EVOO), plus more for drizzling
4 jalapeño chili peppers, seeded
1 shallot or 1/4 red onion, coarsely chopped
2 large cloves
1 cup cilantro, loosely packed
1 cup flat leaf parsley, loosely packed
2-3 sprigs marjoram or oregano or 1 teaspoon 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
Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, 15-18 minutes.
Meanwhile, pre-heat 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 doneness. Remove from the heat and let rest, then thinly slice on an angle against the grain.
Using a food processor, pulse 1/3 cup EVOO, the jalapeños, shallot (or onion), garlic, cilantro, parsley, marjoram (or oregano), lime juice and vinegar into a chimichurri sauce. Season with salt and pepper.
To serve, arrange the sliced steak on the toast. Top with the watercress, bacon, tomato, lots of chimichurri and the remaining toast.