Steak Crostinis with Burrata and Chimichurri

Prepare the Crostinis: Preheat your oven to 400°F (200°C). Slice the baguette into ¼-inch thick rounds. Arrange the slices on a baking sheet and drizzle lightly with olive oil. Bake for 8–10 minutes, or until golden and crisp. Remove from the oven and set aside.
Sear the Steak: Season the steak generously with kosher salt and freshly ground black pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the steak for 4–5 minutes on each side for medium-rare, or until the internal temperature reaches 125°F (52°C) if using a tenderloin or rib eye. For thinner cuts, sear for 2–3 minutes on each side or until the internal temperature reaches 125°F (52°C). Let the steak rest and cool for at least 20 minutes, then slice thinly against the grain and cut into small pieces to fit each crostini.
Make the Chimichurri: In a small bowl, combine the finely chopped parsley, minced garlic, chili flakes, apple cider vinegar, olive oil, and kosher salt. Stir until well mixed. Adjust salt and chili flakes to taste.
Assemble: Place a small piece of burrata on each crostini, then add a slice of steak. Spoon a small amount of chimichurri over the top, and finish with a sprinkle of flaky salt.