Steak Crostini with Chimichurri (Print Version)

# Ingredients:

01 - 2 filet mignon steaks (2-inch thick).
02 - 1 Italian or French baguette, sliced.
03 - 1 cup roasted red peppers, chopped.
04 - 1/2 cup fresh parsley, chopped.
05 - 1/4 cup red wine vinegar.
06 - 2 teaspoons smoked paprika.
07 - 5 garlic cloves, peeled.
08 - 1/4 cup lemon juice.
09 - 1/2 teaspoon Korean chili flakes.
10 - 1/2 cup olive oil.
11 - 2 tablespoons unsalted butter.
12 - 2 large onions, thinly sliced.
13 - 1 tablespoon balsamic vinegar.
14 - 1 tablespoon brown sugar.
15 - 8 tablespoons butter, room temperature.
16 - 1 teaspoon minced garlic.
17 - 2 teaspoons fresh parsley, chopped.

# Instructions:

01 - Blend sauce ingredients except oil, then slowly stir in oil. Set aside.
02 - Cook onions in butter 20 minutes. Add sugar and vinegar, cook 2 more minutes.
03 - Mix softened butter with garlic and parsley.
04 - Grill seasoned steaks at 500°F, 4-5 minutes per side for medium-rare.
05 - Brush baguette slices with oil and toast at 400°F until golden.
06 - Top crostini with onions, garlic butter, chimichurri and sliced steak.

# Notes:

01 - Components can be made ahead.
02 - Slice steak against grain.
03 - Assemble just before serving.

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