FLANK STEAK CROSTINI WITH CHIMICHURRI AND VIDALIA RELISH
Provided by Bobby Flay
Categories appetizer
Time 2h13m
Yield 8 to 10 servings
Number Of Ingredients 25
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.
FLANK STEAK CROSTINI
This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. -Donna Evaro, Casper, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
STEAK AND CARAMELIZED ONIONS CROSTINI
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
STEAK CROSTINI WITH ROASTED TOMATOES
My husband and I love to have just appetizers for dinner so the mini sandwich was the perfect thing to make since I could use one of the steaks in the freezer. My husband went nuts over it and said it was the best thing I have ever made for him.-Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Place baguette slices on an ungreased baking sheet; brush with oil. Broil 3-4 in. from the heat 1-2 minutes or until golden brown. Rub toasted sides with garlic halves; set aside., Place tomatoes in a greased 15x10x1-in. baking pan. Drizzle with vinegar and sprinkle with 1/4 teaspoon salt and 1/8 pepper; toss to coat. Bake at 400° for 5-7 minutes or until softened, stirring once., Sprinkle steak with 1/8 teaspoon each salt and pepper. In a large skillet over medium heat, cook steak for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from the pan and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add whiskey; cook over medium heat until liquid is evaporated., Stir in cream. Bring to a boil; cook until liquid is reduced by half. Add blue cheese; cook and stir until cheese is melted. Remove from the heat. Stir in the remaining ingredients., Thinly slice beef; arrange over baguette slices. Top with tomatoes and drizzle with sauce.
Nutrition Facts : Calories 122 calories, Fat 8g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 206mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI
Provided by Serena Bass
Categories Beef Broil Marinate Cocktail Party Quick & Easy Fall Spring Grill/Barbecue
Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches
Number Of Ingredients 10
Steps:
- Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
- Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
- The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
- This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
- Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.
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