RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6219
| View Recipe |
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| Recipe Name: |
Grilled Flank Steak Crostini with Mustard Greens - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.54
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with an Argentinan Malbec. Tuscan Shrimp with White Beans & Potato Cakes with Mozzarella and Pesto. |
| Comments: |
If you prefer, you can replace the mustard greens with spinach.
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Ingredients:
1 to taste salt and pepper
12 Cups greens, mustard washed
2 Tablespoons vinegar, red wine
1 Loaf bread, baguette thinly sliced on bias
Optional Ingredients:
-1 fl oz tabasco Add to shopping list |
Directions:
Bring the flank steak to room temperature.
Prepare an outdoor grill or preheat a stovetop grill pan.
Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature. |
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| Nutrition per Serving: |
| Calories: |
771 |
Total Carbs: |
84.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
60.0 |
Fat: |
23.2 |
Protein: |
48.57 |
| Fiber: |
9.45 |
Sodium: |
570.67 |
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