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Little Toasts with Braised Beef and Chimichurri Sauce

For the chimichurri sauce: You can either serve immediately or refrigerate it; will keep for a couple days. If refrigerated, you will need to let sit for at least 30 minutes in order to return to room temp before serving. This recipe should give you enough chimichurri sauce for 15-20 little toasts.
Course: Appetizer or Main
Author: Hip Foodie Mom


For the chimichurri sauce:

  • 1 cup firmly packed fresh flat-leaf parsley trimmed with the stems cut off
  • 1/2 cup fresh cilantro
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves OR 2 teaspoons dried oregano
  • 1/2 cup good quality olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

For the toasts:

  • bread or a baguette; sliced and toasted
  • olive oil
  • braised beef


For the chimichurri sauce:

  • Combine everything from the parsley to the oregano in a food processor. Pulse until desired consistency is reached; after several pulses. Place in a small bowl and set aside.
  • In a separate bowl, mix and combine the olive oil, vinegar, salt, pepper, and red pepper flakes. Pour over the parsley mixture and mix well. Taste and adjust any seasonings as needed.

To assemble:

  • To plate: drizzle a dash of olive oil on your little toasts (only if you didn't use any olive oil to toast the bread), place on some braised beef and then top with the chimichurri sauce. Serve immediately and enjoy!