• BH&G 3283

    From Dave Drum@1:229/452 to All on Sun Jul 11 15:40:38 2021
    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

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