Subj : BH&G 3283
To   : All
From : Dave Drum
Date : Sun Jul 11 2021 15:36:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steak & Tomatoes On Toast
 Categories: Beef, Vegetables, Breads, Herbs
      Yield: 6 Servings
 
      2 tb Butter, softened
      2 tb Olive oil
      1 tb Snipped fresh oregano
      1 tb Snipped fresh rosemary
      2 cl Garlic; minced
      1 ts Smoked paprika
    1/2 ts (ea) salt & cracked black
           - pepper
      1    1 pound ciabatta loaf
  1 1/2 lb Beef flank steak
           Salt & black pepper
      3 c  Cherry tomatoes
 
  In a small bowl combine butter, oil, oregano, rosemary,
  garlic, paprika, 1/2 teaspoon salt, and cracked black
  pepper. Cut ciabatta loaf in half horizontally; cut each
  half crosswise into thirds to make 6 pieces. Very lightly
  brush cut sides of bread with some of the herb mixture.
  Set remaining herb mixture aside.
  
  Score flank steak on both sides, making shallow cuts at
  1-inch intervals diagonally across steak in a diamond
  pattern. Heat a very large skillet over medium-high heat
  until very hot. Sprinkle both sides of steak with
  additional salt and pepper. Cook steak in hot skillet,
  uncovered, for 12 to 15 minutes or until medium-rare,
  turning once halfway through cooking.
  
  Transfer steak to a plate. Cover; let stand for 5
  minutes.
  
  Meanwhile, place half of the bread, cut sides down, in
  the skillet; cook about 1 minute or until toasted. Remove
  from skillet. Repeat with remaining bread.
  
  Add remaining herb mixture to skillet. When mixture
  begins to bubble, add tomatoes. Cook and stir for 4 to 6
  minutes or until skins split. Remove from heat; let stand
  for 5 minutes.
  
  Meanwhile, thinly slice steak across the grain. Arrange
  thinly sliced steak on toasted bread; top with tomatoes.
  Serve immediately.
  
  Makes: 6 servings
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 25 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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