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Crostini of grilled steak and peppers with fig jam and crumbled goat's cheese Recipe

Ingredients for people


    For the marinade
  • Flat iron steak  : 2 whole
  • Smoked paprika : 2 Tsp
  • Dried red chilli(s) : 0.5 Tsp
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Olive oil : 20 ml

  • For the garnish(es)
  • French stick : 1 whole
  • Fresh goat cheese(s) : 100 g
  • Red pepper(s) : 1 whole
  • Olive oil : 60 ml
  • Fig(s) : 6 whole
  • Sherry vinegar : 50 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Caster sugar : 100 g
Method
  • 1For the garnishes

    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.

  • 2For the sauce

    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.

  • 3For the marinade

    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.

  • 4To serve

    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.

Chef's tip

«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.»

A classic Spanish tapas of crisp toasts, topped with grilled steak, goat cheese, fig jam and roasted peppers.

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  • Preparation  15mins
  • Cooking time  20mins
  • Rest time  5mins

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