Friday, June 13, 2014

Open-Faced Steak Sammies

Scouring through the crockery shelves I came across this wooden plank and thought I'd try my hand at those impromptu appetizer boards they do ever-so-candidly at upscale restaurants. I grilled flat-bread with olive oil, garlic and honey. Just toss the darn things right on the oven racks for 12 minutes at 400 degrees F. When they're done, slice them into quarters and begin topping. First, give 'em a smear of good quality blue cheese, then a few slices of avocado, then sliced steak (I rubbed these ones with chipolte, paprika, garlic, and adobo before broiling them in the oven), scatter over arugula, more blue cheese, a drizzle of oilve oil, salt and pepper, and a squeeze of lime. Serve hot or cold!

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