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Sliced Steak BLTs with Jalapeño Chimichurri


  • 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.