These appetizers are amazing! The beef is tender and flavorful. The garlic and olive oil infused red bell peppers and the creamy goat cheese are simply great together. Adding fresh herbs and a touch of coarse salt and cracked pepper is the perfect finishing touch. Sometimes I use this combination and just make myself a huge honking sandwich and eat the whole thing with a lovely glass of Chianti!
Prepare the peppers first. 2 roasted red bell pepper, charred under the broiler, skinned, seeded then cut into strips*
3 tablespoons olive oil
1 tablespoon chopped Italian parsley
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 garlic cloves, peeled and smashed
1 pound New York steak
1 1/2 teaspoons kosher salt
1 Italian baguette cut on an angle into 16 (1/4-inch) slices
6 ounces goat cheese
5 sprigs fresh thyme, chopped
In a bowl, combine the peppers, 1 tablespoon olive oil, parsley, sage, rosemary, and garlic. Sprinkle 1/4 teaspoon kosher salt and mix. Cover and set aside.
Heat a grill pan until very hot. Sprinkle the steak with 1/4 teaspoon kosher salt and cracked pepper on both sides.
Drizzle 1 tablespoon olive oil over grill pan, add beef and grill for 10 minutes, turning every 2 minutes.
Remove the steak from the grill and let rest for 5 minutes. Slice the steak in thin slices, and set aside.
Brush the slices of bread with 1 tablespoon olive oil on both sides and grill for 1 minute or until grill marks show. Turn the bread over and add the goat cheese. Remove the bread from the grill.
Slice the steak in thin slices, and set aside.
Place the grilled bread on a serving platter, and top each slice with roasted pepper and a slice of beef. Sprinkle with finishing salt, such as fleur de sel or kosher salt, and don’t forget the cracked pepper. Sprinkle on the fresh thyme.
Preheat the boiler to high. Place the peppers on a baking sheet. Place the baking sheet under the broiler, positioning the peppers 4 inches from the heat source. Char the peppers black on all sides, turning with tongs. Remove the peppers from the baking sheet and put them in a brown paper bag for 20 minutes to cool.
Remove the skins and seeds. Cut the pepper into strips and place in a bowl.
Photo’s Diane Cu & Todd Porter www.whiteonricecouple.com
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