Taste & Flavors - - ADVERTORIA­L -


1 U.S. Beef Flat Iron Steak (about 8 ounces) 5 cloves gar­lic, smashed

2 ta­ble­spoons veg­etable oil

2 ta­ble­spoons olive oil

1 loaf cia­batta bread (11 to 14 ounces)

3/4 cup feta cheese crum­bles

1/2 tea­spoon kosher salt

1/4 tea­spoon coarse grind black pep­per

1 cup diced Roma toma­toes, seeded, ribs re­moved (about 4 medium toma­toes)

1/3 cup packed Kala­mata olives, cut in half length­wise then into 1/4-inch half moons

1/3 cup thinly sliced fresh basil leaves


Pre­heat oven to 375°F. Heat gar­lic, veg­etable oil and olive oil in a small sauce pan over medium-low heat. Cook 8 to 10 min­utes or un­til the gar­lic be­gins to brown. Re­move from heat; set aside to cool. Drain gar­lic from oil. Re­serve 2 ta­ble­spoons oil for bread and 2 ta­ble­spoons oil for tomato mix­ture; set aside.


Cut cia­batta in half length­wise. Slice into 18, 1/2-inch pieces; place on shal­low-rimmed bak­ing sheet. (You may have some left­over cia­batta.) Brush each piece with re­served 2 ta­ble­spoons gar­lic oil. Bake in 375°F oven 10 min­utes. Set aside.


Chop cooled gar­lic and re­turn to same sauce pan; add feta. Heat on medium heat; cook 4 to 5 min­utes un­til cheese is melted and looks like ri­cotta cheese. Keep warm.


Sea­son steak with salt and pep­per. Place steak on grid over medium, ash-cov­ered coals. Grill, cov­ered, 10 to 14 min­utes (over medium heat on pre­heated gas grill, cov­ered, 12 to 16 min­utes) for medium rare (145°F) to medium (160°F) done­ness, turn­ing oc­ca­sion­ally.


Com­bine toma­toes, olives, basil and re­main­ing 2 ta­ble­spoons oil in small bowl; set aside.


Spread 2 tea­spoons gar­lic-feta mix­ture on each piece toasted cia­batta. Carve steak into 1/4-inch slices. Cut each slice into 1-1/2-inch pieces. Place two steak pieces on each piece cia­batta. Top with 1 ta­ble­spoon tomato mix­ture.

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