Grilled Flank Steak with Goat Cheese on Toast
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
Horseradish Cream Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons prepared horseradish
- salt and pepper
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 Grill the flank steak, heat your grill on high for 15 minutes then Grill the flank steak, turning once, about 6 to 8 minutes total for medium-rare. Let steak rest before slicing. (Err on the rare side as overdone steak kills the impact)
- While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.
- Prepare the horseradish sauce by whisking together: sour cream, mayo, horseradish, salt and pepper
- Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a dollop of horseradish cream sauce and a couple of red bell pepper slices and/or small spoonful of fig jam.
- https://steamykitchen.com/14806-flank-steak-on-goat-cheese-toast.html