Grilled Flank Steak Crostini with Mustard Greens

Wines served: 2002 Chianti Classico, Fonterutoli paired with Tuscan Shrimp 2003 Malbec Mendoza, Argentina paired with Flank Steak 2003 Trefethen Chardonnay, Napa Valley paired with Potato Cakes Wines served with dessert chocolates: Stags' Leap 2002 Napa Valley Petite Syrah Les Clos de Pauilles Banyules Rimage Black Grenache
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

1 flank steak

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons dried oregano

1 tablespoon garlic, minced (about 3 cloves)

12 cups greens, such as mustard, chard or spinach, washed

2 tablespoons red wine vinegar

Hot sauce, optional

1 baguette, sliced on the bias into long thin slices

Directions

  1. Bring the flank steak to room temperature.
  2. Prepare an outdoor grill or preheat a stovetop grill pan.
  3. 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.
  4. Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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