Ingredients:
1 small flank steak
1/4 cup Worcestershire sauce
2 tablespoons grill seasoning
salt and pepper to taste
extra virgin olive oil
1 onion, cut in half and thinly sliced
1 tablespoon balsamic vinegar
1 whole wheat baguette, cut in 1/2 inch thick slices
5oz goat cheese
Preheat oven to 350 degrees F.
Place the steak in a large Ziploc bag and add the Worcestershire sauce, grill seasoning, and salt and pepper to taste. Let rest at room temperature for about 20 minutes.
Grill the steak over medium-high heat for about 5 minutes on each side, depending on the thickness and how well done you like your steak. Let rest for about 10 minutes, and then slice the steak very thinly. I found our slices a little hard to eat, unless you want to shove the whole piece of crostini in your mouth like I attempted, which was Oh so attractive! So you may want to try cubing the meat instead. If you try this, let me know how it works!
Meanwhile, preheat a small saute pan over medium heat on the stove. Add a drizzle of olive oil. Add the onions and saute until caramelized, about 10 minutes, stirring occasionally. Add the balsamic vinegar and cook for another few minutes. Remove from the heat.
Place the baguette slices on a cookie sheet and bake for about 6 minutes.
To serve, spread a small amount of goat cheese on each baguette slice, top with some steak and then a few caramelized onions. Serve immediately.
