1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette
1. In a resealable bag, mix together the
paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal
bag and refrigerate up to overnight.
2. To cook the flank steak, heat a grill pan over high heat. Grill
the flank steak, turning once, about 8-10 minutes total for medium-rare.
Let steak rest before slicing.
3. While the steak is resting, slice the bread into thin slices.
Toast the bread in the oven if you'd like.
4. Slice the steak very thinly (as thin as you can) ACROSS the grain.
Top each toast with goat cheese, steak, a couple of red bell pepper
slices and/or small spoonful of fig jam.
The flank steak is marinated in red chili flakes, smoked paprika, olive
oil, salt and pepper.
Toppings included goat cheese, roasted red bell peppers and a balsamic
fig and onion "jam” that I found at the market.
You can substitute with any sweet-savory jam or chutney. Mango chutney
would be wonderful too. I have a list of recipes for jams at the end of
Slice the roasted red bell pepper thinly.
Here’s the grilled flank steak. Notice the grain running left to right?
(not the grill marks, but the grain of the meat)
Slice ACROSS the grain.
Slice as thin as you can – the steak is easier to eat!