Description
Fancy Crostini: Two Ways- one with flank steak and cilantro crema and the other with Brussels Sprouts, Fontina cheese and roasted bell peppers, both are equally delicious.
Ingredients
1 French Baguette
olive oil for brushing
For the Brussels Sprouts
1/3 cup roasted red bell peppers, sliced
4 Brussels sprouts
1/4 cup white wine
1/4 vegetable broth
1 tbsp lemon juice, freshly squeezed
1-oz Fontina cheese, cut into 6 pieces
1 tbsp toasted almonds
pinch of salt and pepper
For the steak
4 ounces flank steak
seasoning blend of equal parts granulated garlic, onion powder, salt, pepper, and smoked paprika
For the crema:
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon cilantro, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
For the Brussels Sprouts
- Preheat oven to 450 degrees. Slice each sprout in half. In a pan with a couple tablespoons of olive oil, cook each sprout for about 2 minutes on each side-they should have browned slightly. Add in wine, broth, bell peppers, salt, and pepper, and cook for an additional 5-6 minutes on medium heat while liquid reduces. Flip half-way in between. At the end of 5-6 minutes, sprouts should be fork-tender, and very little liquid should remain.
- Place each sprout with a bit of bell pepper on top of a piece of toasted bread. Top with a piece of cheese. Place crostini in the oven until cheese has melted. Remove and top with toasted almonds.
For the steak
- Prepare cilantro crema by combining all ingredients; mix well. Place a small dollop of crema on top of each crostini piece before adding steak.
- Cook previously marinated steak to desired temperature. Let steak rest for 10 minutes before slicing into 8 thin ribbons against the grain. Place steak atop cilantro crema
Notes
* If making both recipes, cook steak and Brussels Sprouts simultaneously to maximize time.
*Marinate steak for an hour beforehand if possible
- Prep Time: 30 minutes
- Cook Time: 15 minutes