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Grilled Flank Steak Crostini with Mustard Greens
Ingredients:
1 flank steak
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons dried oregano
1 tablespoon garlic, minced, (about 3 cloves)
12 cups greens, such as mustard, chard or spinach, washed
2 tablespoons red wine vinegar
Hot sauce, optional
1 baguette, sliced on the biasa into long thin slices
Preparation:
Bring the flank steak to room temperature. Prepare an outdoor grill or preheat a stovetop grill pan. Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on one side of the meat and lightly rub it in. Sprinkle half of the oregano on top and place the steak on the grill, herb side up. Grill on one side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 or 2 minutes, or until done to your taste. Let rest for a few minutes.
Meanwhile, in a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or unti light brown. Add the greens and toss occasionally. After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground black pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce to taste. Transfer the greens to a plate.
For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.
Recipe courtesy of Michael Chiarello
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