Steak And Chimichurri Toasts

So is it chimiChurri or Chimichurri.  Which C gets the harder accent? Either way, this was the first time I made this sauce.  I never really understood how it could add to the flavor of meat.  I am a purist when it comes to steak. I like to taste the rareness of the beef.  Vampire-like I know.  However, this sauce does add a little something something.  It's not too spicy as it only has a little crushed red pepper.  You can add more if you like the kick!



Ingredients:
1 cup packed fresh parsley 
3/4 cup olive oil 
3 tablespoons red wine vinegar 
2 tablespoons dried oregano 
2 teaspoons ground cumin 
1 teaspoon salt 
2 garlic cloves, minced 
1/2 teaspoon dried crushed red pepper 
2 1-pound pieces flank steak
1 16-ounce thin French-bread baguette, cut into 40 slices Additional olive oil

Directions:
1.  Blend parsley, 3/4 cup olive oil, vinegar, oregano, cumin, 1 teaspoon salt, minced garlic, and crushed red pepper in processor until smooth. 
2.  Place meat in large glass baking dish. Sprinkle with salt and pepper. Brush meat with 2 tablespoons chimichurri sauce. Cover steaks and remaining sauce separately and refrigerate at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
3.  Preheat oven to 450°F. Place bread slices on large baking sheet. Brush with olive oil. Bake until just firm, about 5 minutes. Transfer to large platter.
4.  Preheat broiler. Transfer meat to rimmed baking sheet and broil until cooked to desired doneness, about 4 minutes per side for medium. Transfer to cutting board. Let stand 5 minutes. Cut each steak along grain in half. Cut each half crosswise against grain into 10 slices. 
5.  Top each bread slice with 1 piece of meat. Spread each with some chimichurri sauce; place on platter. Spoon remaining sauce into small bowl and place in center of platter. Serve warm or let stand up to 2 hours at room temperature.