Flank Steak Crostini
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
Preparation & Directions
- 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.
- 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.
- 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.
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.
Remove steak from skillet, wrap tightly in foil, and let rest for 5 minutes. Then slice steak thinly across the grain.
To make crostini, sprinkle each tortilla round with grated cheese. Top with a few slices of steak.
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.