Mini sandwiches a big hit
Tasty steak treats will be party favourites
Taryn Wa, culinary director of Savoury Chef Foods in Vancouver, says you can make most of the components of this canapé ahead of time from scratch. Or, if time is an issue, you can use purchased chimichurri sauce and fried onions.
Mini Flank Steak Sandwiches
Makes 20
Chimichurri Sauce:
1 small garlic clove, minced finely
1 small shallot, chopped finely
1 1/2 Tbsp (20 mL) parsley, chopped 1 pinch dried oregano 2 Tbsp (30 mL) sherry vinegar
¼ cup (60 mL) extra virgin olive oil
Salt and pepper to taste
Crispy Shallots:
Oil for deep-frying 2 shallots 3 Tbsp (45 mL) cornstarch Salt and pepper to taste
Garlic Bread:
1 1/2 Tbsp (20 mL) chopped parsley
3 cloves garlic, minced finely
1 1/2 Tbsp (20 mL) unsalted butter, softened Salt and pepper to taste 2 small ciabatta, pizza
bianca or focaccia loaves
Canapés:
10 oz (280 g) flank steak 2 tsp (10) mL olive oil Salt and pepper to taste 20 pieces garlic bread fingers
3/8 cup (100 mL) chimichurri sauce
¾ oz (20 g) crispy shallot
Make the chimichurri:
Mix all ingredients together. Season to taste with salt and pepper. Let sit for at least one hour before serving.
Fry the shallots:
Fill a medium-sized pot halfway with cooking oil and heat oil to 300 F (150 C). Slice shallots as thinly as possible and toss with cornstarch. Deep fry just until golden.
Remove from fryer and drain on paper towel. Season with salt and pepper and set aside.
Make the garlic bread:
Preheat oven to 325 F (160 C). Mix parsley, garlic, butter and salt and pepper together and set aside. Slice the bread in half width wise (as though you are cutting it to make a sandwich), then cut the pieces into 2-x-1-in. (5 cm by 2 cm) rectangles, to be used as the base of the sandwich. Spread each bread finger with garlic butter, then place on a baking sheet and bake in the oven until crisp and golden, about 10 minutes. Serve hot.
Prepare the steak:
Heat a gas or propane grill to medium-high. Rub steak with olive oil and season with salt and pepper. Grill to rare to medium rare (2 to 3 minutes on each side). Let rest for 2 minutes.
Assemble the sandwiches:
Slice strips of beef across the grain into ½ in. (1 cm) slices. Place 3 slices of flank on each hot garlic bread finger and drizzle with chimichurri. Garnish with three rings of crispy shallot. Serve immediately.