Flank Steak Crostini

Flank Steak Crostini Appetizer

Ingredients

30 corn tortillas

30 corn tortillas

1/3 cup vegetable oil

1/3 cup vegetable oil

1lb flank steak

1lb flank steak

1 tsp kosher salt

1 tsp kosher salt

1 tsp black pepper

1 tsp black pepper

1 tsp dried oregano

1 tsp dried oregano

1 tsp paprika

1 tsp paprika

1 tsp chili powder

1 tsp chili powder

1/4 tsp garlic powder

1/4 tsp garlic powder

2 tbsps olive oil

2 tbsps olive oil

2 cups grated cheese

2 cups grated cheese

1 cup Muir Glen® Organic Black Bean & Corn Salsa

1 cup Muir Glen® Organic Black Bean & Corn Salsa

Sour cream, garnish

Sour cream, garnish

Fresh cilantro, garnish

Fresh cilantro, garnish
30 Crostinis
Thick baked chips topped with spiced flank steak, corn and black bean salsa, and other classic Tex-Mex toppings. 
 

Preparation & Directions

  1. Preheat oven to 350 degrees F. Combine salt, pepper, oregano, paprika, chili powder, and garlic powder in a small bowl. Rub flank steak on both sides with the spice mixture. Let sit for at least 30 minutes.
  2. Using a biscuit cutter or small bowl as a guide, cut corn tortillas down so they are about 3 inches in diameter. Brush tortillas on both sides with vegetable oil and lay them out on a baking sheet. 
     
  3. Bake tortilla rounds for 8 minutes, flip them, and bake for another 6-8 minutes until they are crispy.
    While you could use round tortilla chips for the rounds in a pinch, baking your own is much better in this instance since the finished chips will be thick and sturdy enough to hold the toppings. 
     
  4. To cook steak, preheat a sturdy skillet (like a cast iron skillet) over medium high heat. Right before cooking, drizzle olive oil on both sides of the flank steak and add to the hot skillet. Cook for 4-5 minutes per side until steak is medium-rare in the thickest parts.

  5. Remove steak from skillet, wrap tightly in foil, and let rest for 5 minutes. Then slice steak thinly across the grain.

  6. To make crostini, sprinkle each tortilla round with grated cheese. Top with a few slices of steak.

  7. Add a dollop of Muir Glen® Organic Black Bean & Corn Salsa to each round and then garnish with sour cream and fresh cilantro.

Serve while steak is still warm.