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.

Recipe by Oxmoor House January 2008

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Credit: Oxmoor House

Recipe Summary test

prep:
12 mins
cook:
13 mins
additional:
35 mins
total:
60 mins
Yield:
12 servings (serving size: 1 baguette slice, about 2 thin slices steak, and 2 teaspoons spread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dried oregano, 1/2 teaspoon salt, and pepper in a small bowl; rub evenly over flank steak. Let stand 30 minutes.

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  • Combine avocado and next 3 ingredients in a food processor; process until smooth. Add remaining 1/4 teaspoon salt and mayonnaise; pulse until blended.

  • Prepare grill.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

79 calories; fat 4.3g; saturated fat 0.9g; protein 5.2g; carbohydrates 6.2g; cholesterol 7mg; iron 0.6mg; sodium 216mg; calories from fat 49%; fiber 0.8g; calcium 13mg.
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