Flank Steak Crostini

Flank Steak Crostini Appetizer


30 corn tortillas

1/3 cup vegetable oil

1lb flank steak

1 tsp kosher salt

1 tsp black pepper

1 tsp dried oregano

1 tsp paprika

1 tsp chili powder

1/4 tsp garlic powder

2 tbsps olive oil

2 cups grated cheese

1 cup Muir Glen® Organic Black Bean & Corn Salsa

Sour cream, garnish

Fresh cilantro, garnish

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.