The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney.

Slice the roasted red bell pepper thinly. 

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!

 

Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes

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)

4 ounces of goat cheese
One 8-ounce jar roasted red bell peppers, sliced (or make your own!)
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette

Directions:

1. 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.

      Before cooking bring meat to room temperature — I take the meat out of the refrigerator about an hour before I grill it.

2. 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.

     Or  cook on a grill – gas/charcoal!

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you’d like. (or rub with garlic & olive oil & toast on grill)

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.