A classic Spanish tapas of crisp toasts, topped with grilled steak, goat cheese, fig jam and roasted peppers.
Pre-heat the oven to 190*C.
Slice the bread into 1 centimeter-thick slices.
Lay on a baking tray and drizzle with some of the olive oil.
Bake in the oven until golden and crisp on the outside, but still soft in the middle, about 10-12 minutes.
Cut off the crust from the goat cheese and gently crumble into pieces.
Lightly oil and season the pepper and roast on a tray until the skin blisters and the pepper is soft, about 45 minutes.
Place the pepper in a heat-proof bowl and cover with clingfilm, and leave to steam. Once it has cooled down a little, peel the skin, and scrape off the membrane and seeds. Slice the cleaned flesh into strips. Set aside until needed.
Cut the stalks from the figs, dice the flesh.
Preheat a thick based pan over a medium heat.
Add the sugar and swirl until melted and begins to colour.
Add the diced fig and stir gently until the juices are released, then add the sherry vinegar,and a pinch of salt and pepper.
Stir over a moderate heat until the figs break down, then reduce the heat and reduce until the figs take on a sticky jam-like consistency.
Mix the spices, seasoning and olive oil. Drizzle over the steaks and leave to marinate for at least 20 minutes, or up to overnight.
Heat up frying pan until hot, and sear the meat about 2 minutes on each side.
Transfer it to the oven and cook for more 2 minutes.
Leave to rest about 6-8 minutes in a warm place.
Slice the steak as thinly as you can across the grain.
Top each toast with goat cheese, steak slivers, a couple of red bell pepper slices and small spoonful of fig jam.
«Flat iron is a great steak for this sort of dish. It has a lot of flavor from a well-worked muscle and is also ideally served thinly sliced across the grain.»