Flank Steak Crostini Recipes

FLANK STEAK CROSTINI

Steps:

• Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.

GRILLED FLANK STEAK CROSTINI WITH MUSTARD GREENS

Steps:

• Bring the flank steak to room temperature.
• Prepare an outdoor grill or preheat a stovetop grill pan.
• Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
• Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
• Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
• Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
• After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
• For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
• Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.

FLANK STEAK CROSTINI WITH CHIMICHURRI AND VIDALIA RELISH

Steps:

• Steak: Mix the wine, cassis, oil and black pepper in a nonreactive dish. Add the steak, turn to coat, and marinate at room temperature 1 hour.;
• Sauce: Pulse the herbs and garlic in a food processor until coarsely chopped. Add 3/4 cup oil, 1/4 cup vinegar and salt and pepper, to taste, and pulse to make a soupy vinaigrette ¿ it will look a bit creamy until it settles. Add more oil and/or vinegar if too thick. Set aside.
• Preheat the grill to high. Remove the steak from the marinade and season with salt and more pepper. Grill, covered, until nicely charred and medium rare, 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.
• Relish: Brush the onions with some canola oil and season with rub, salt and pepper. Grill the onions, turning, until charred and soft. Remove from the grill and chop coarsely. Chop again with the green onions and then stir them together with the chile, oil, vinegar, and salt and pepper.
• Slice the baguette on a diagonal 1/4-inch thick. Brush with oil, season with salt and pepper and grill briefly, until just starting to crisp. Top each piece with some sauce, a slice or 2 of steak, more sauce and some relish.

STEAK AND CARAMELIZED ONIONS CROSTINI

Steps:

• Slice the baguette horizontally and toss with olive oil and kosher salt. Place on a cookie sheet and toast until crostini is golden brown and moist in the middle. Remove from oven and let cool. Grill or oven broil your flank steak and salt to taste. Cook for 15 minutes on each side or until meat is prepared to your liking.
• In a skillet fry your onions with a 1/4-cup of water and a dash or Worcestershire sauce for flavor. Set aside and let cool. Roast the garlic and set-aside. Spread roasted garlic on each crostini and top with arugula, flank steak and caramelized onions. Garnish with fresh diced chives.