Print Options

Back to Flank Steak Crostini >

Include these items:

Taste of Home Logo

Flank Steak Crostini

Flank Steak Crostini
This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. —Donna Evaro, Casper, Wyoming
36 ServingsPrep: 25 min. Grill: 15 min.

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 French bread baguette (10-1/2 ounces), cut into 36 slices
  • 1/2 cup finely chopped fresh portobello mushrooms
  • 1/4 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced chives

Directions

  • Sprinkle beef with salt and pepper. Grill beef, covered, over medium
  • heat or broil 4 in. from the heat for 6-8 minutes on each side or
  • until a meat reaches desired doneness (for medium-rare, a
  • thermometer should read 145°; medium, 160°; well-done,
  • 170°). Let stand for 5 minutes. Thinly slice across the grain.
  • Meanwhile, in a small bowl, combine the oil, garlic and basil; brush
  • over baguette slices. Place on baking sheets. Bake at 400° for 5
  • minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes
  • longer or until cheese is melted.
  • Top with sliced steak, Parmesan cheese and chives. Serve immediately.
© Taste of Home 2013

2 of 2

Flank Steak Crostini (continued)

Directions (continued)

  • Yield: 3 dozen.
Nutrition Facts: 1 appetizer equals 63 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 105 mg sodium, 5 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013