Tuesday, April 24, 2007

Grilled Flank Steak Crostini with Greens

Of the many things in life I love, two are finding a good deal at the store and the recipes from Easy Entertaining by Michael Chiarello. So imagine how happy I was when I found a flank steak at Safeway at 50% off AND used it in one of Michael's recipe! I figure the meal cost us less than $8. Less time and money than a trip to McDonald's. Here's the recipe:

Grilled Flank Steak Crostini with Greens
1 flank steak
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons dried oregano
1 tablespoon garlic, minced (about 3 cloves)
12 cups greens, such as mustard, chard or spinach, washed ( I use spinach)
2 tablespoons red wine vinegar
Hot sauce, optional
1 baguette, sliced on the bias into long thin slices

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

This is one of the easiest recipes I've tried from his show. Craig and I working together can have it on the table in less than 20 minutes. One thing we noticed with this recipe is that the flank steak, spinach and bread by themslves are a bit blah. But put them together with a little olive oil and you have one outstanding meal.

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