Grilled Flank Steak with Chimichurri Sauce

In a small bowl, combine garlic powder, paprika, and cumin. Set aside.

Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Press dry rub onto both sides of steak. Cover steak with plastic wrap and chill in refrigerator for 3 to 6 hours. Meanwhile, make Chimichurri sauce.

In a blender or food processor, combine parsley, oil, vinegar, lemon juice, shallot, garlic, 1/2 teaspoon salt, black pepper, and red pepper. Cover and pulse until well chopped, but not pureed. Set aside.

Season steak with kosher salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness, turning halfway through grilling. Allow 17 to 21 minutes for medium doneness (160 degree F). (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above.)

To serve, brush baguette slices on one side with some of the Chimichurri sauce; set aside. Thinly slice steak diagonally across the grain, cutting long slices in half. Place one or two slices on each piece of bread; spoon additional Chimichurri sauce over meat. If you like, sprinkle with a pinch of fleur de sel and garnish with parsley. Serve warm. Makes 16 to 18 appetizer- or 6 to 8 main-dish servings.