Thursday, November 19, 2009

Flank Steak Bruchetta

flank steak
red onion
balsamic vinegar
olive oil 
salt & pepper
bruchetta loaf
*marinate flank steak in mixture of olive oil, balsamic vinegar, garlic, salt and pepper for several hours.
* in med bowl: combined tomato, red onion, garlic, basil, s&p. allow to marinate for 2 hours. culinary note: when serving add a dash of balsamic. 
* with serrated knife: slice bruchetta, layer on baking sheet and brush with olive oil.  toast lightly on both sides
* heat grill until smoking: grill flank steak for 3-6 mins each side. (depending on  temp. desired, med rare - med well)  
* remove from grill and allow to rest for 5 mins.  slice on a bias into long strip going against the grain.
* with spoon: scoop tomato mixture onto bruchetta. layer a thin strip of flank steak over and serve.  steak can be served hot or chilled. 

1 comment:

  1. Kim, Thanks for doing this blog! I love your cooking, and am always needing ideas. This bruschetta sound really good. I am looking for appetizer type ideas for a family pary that will be only appetizers/finger foods. I'd love any ideas you have.