Flank Steak With Goat Cheese On Toast
This recipe offers a delightful combination of flavors and textures, with tender, perfectly grilled flank steak complemented by savory goat cheese, sweet roasted red bell peppers, and a touch of fruity fig jam. Stack these delicious components on toasty baguette slices for a satisfying and flavorful appetizer or light meal that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons red chili pepper flakes
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 1/2 pound flank steak (or skirt steak)
- One 8-ounce jar roasted red bell peppers, sliced
- 6 ounces goat cheese
- 1/2 cup fig jam (or your choice of jam/chutney)
- 1-2 loaves baguette
Instructions
- In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.
- To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.
- While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.
- Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.
Cook Time
15M
Prep Time
PT10M
Yield
6
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