For an appetizer that tastes just as good as it looks, this steak crostini is a definite must-serve. The grilled flank steak pairs beautifully with the avocado and wasabi spread. Add a sprig of oregano on top and you’ll get a pop of color and a pretty presentation.
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound flank steak
1 ripe peeled avocado, seeded
3/4 teaspoon wasabi ( Japanese horseradish)
1 teaspoon lime juice
1 garlic clove, crushed
3 tablespoons fat-free mayonnaise
12 (1/2-inch-thick) slices diagonally cut French baguette, toasted
Oregano sprigs (optional)
How to Make It
Combine dried oregano, 1/2 teaspoon salt, and pepper in a small bowl; rub evenly over flank steak. Let stand 30 minutes.
Combine avocado and next 3 ingredients in a food processor; process until smooth. Add remaining 1/4 teaspoon salt and mayonnaise; pulse until blended.
Place steak on grill rack coated with cooking spray; cover and grill 8 to 10 minutes or until desired degree of doneness, turning occasionally. Remove steak from grill, and let stand 5 minutes. Cut steak diagonally across grain into thin slices. Place steak slices on toasted baguette pieces; top each with 2 teaspoons avocado spread. Reserve remaining spread for another use. Garnish with oregano sprigs, if desired.