Chimichurri on baguettes - lean and filling and perfect not heated. All the cooking can be done the night before.
1 1/2 lb trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
Preheat broiler. Pat steak dry.
Mix this rub in a bowl: 1 teaspoon salt, cumin, coriander, and pepper - rub mixture onto both sides of steak and let sit for about 30 minutes on the counter. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 10 minutes. DO NOT CUT this before the 10 minutes.
With food processor running add garlic and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt. Pulse until herbs are finely chopped.
Cut meat across grain at a 45 degree angle. Place on a plate with the sauce close by. Serve slightly toasted baguette slices. Let them put a slice of meat on the baguette and drizzle sauce on top.