Flank Steak with Goat Cheese on Toast Recipe
25 minutes // marinate: overnight(Cooking)
|1 tbsp||smoked paprika|
|2 tsp||red chili pepper flakes|
|2 tbsp||olive oil|
|freshly ground black pepper|
|1 1/2 lb||flank steak (or skirt steak)|
|8 oz||jar roasted red bell peppers, sliced|
|6 oz||goat cheese|
|1/2 cup||fig jam (or your choice of jam/chutney)|
- 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 and steak.
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