Steak Crostini with Avocado-Horseradish Mayonnaise |
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Prep Time: 12 Minutes Cook Time: 13 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. Ingredients:
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 |
cooking spray |
12 (1/2-inch-thick) slices diagonally cut french baguette, toasted |
oregano sprigs (optional) |
Directions:
1. Combine dried oregano, 1/2 teaspoon salt, and pepper in a small bowl; rub evenly over flank steak. Let stand 30 minutes.
2. Combine avocado and next 3 ingredients in a food processor; process until smooth. Add remaining 1/4 teaspoon salt and mayonnaise; pulse until blended.
3. Prepare grill.
4. 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. 5. 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.
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