2 lb. flank, skirt, sirloin or steak, bring to room temperature
Olive Oil
Salt and fresh pepper
Lemon Parsley Sauce:
2 large garlic cloves, minced
1 teaspoon (or more) salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
2 teaspoon (packed) grated lemon peel
3 1/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
Mix all ingredients in small bowl or puree in a food processor. Taste and season with more
salt and pepper, if desired. DO AHEAD Can be made 6 hours ahead. Cover; chill.
Bring to room temperature and re-whisk before using.
You can also mix this in a blender;
it should be creamy and not chunky.
Slice your baguette into roughly 1/2 inch pieces or less. Coat with olive oil, salt and pepper.
Bake until crisp in a 375 degree oven for 10+ minutes.
Goat Cheese:
reserve for spread
Lightly coat the steak with olive oil and season it very generously with salt and pepper on both
sides. Let steak sit out for 20 minutes+ before grilling. Preheat the grill on the highest flame.
Grill the steak about 4-6 minutes per side for medium rare. Turning only once and do not
move it around on the grill. Transfer steak to a cutting board and
let stand 10 minutes. Cut the steak into small pieces,
toss it into a bowl with sauce. Combine well. Top each crostini with a spread
of goat cheese and a bite size piece of steak.
Serves 10 appetizers