These appetizers are amazing! The beef is tender and flavorful. The garlic and olive oil infused red bell peppers and the creamy goat cheese is the perfect pairing. Adding fresh herbs and a touch of coarse salt and cracked pepper is the perfect finishing touch. Sometimes I use this combination and just make myself a huge honking sandwich and eat the whole thing with a lovely glass of Chianti!
Prepare peppers first.
2 bell peppers one red and one yellow charred under the broiler, skinned, seeded then cut into strips
4 tablespoons extra virgin olive oil
2 tablespoons finely chopped Italian parsley
2 garlic cloves, peeled and smashed
1-1/2 teaspoons each of kosher salt and cracked black pepper
1 tablespoon of extra virgin olive oil
1 pound New York steak 1 inch thick
1 Italian baguette cut on an angle into 16 (1/4-inch) slices
1/3 cup extra virgin oil to brush on baguetteP
6 ounces goat cheese
1 tablespoon of fresh thyme leaves, chopped small
Large sea salt crystals or large crystals of Pink salt
More cracked black pepper
Preheat the broiler to high. Place the peppers on a baking sheet. Place the baking sheet under the broiler positioning the peppers 4 inches from the heat source. Char the peppers black on all sides, turning with tongs. Remove the peppers from the baking sheet and put them in a brown paper bag for 20 minutes to cool.
Under cool running water remove the skins and seeds. Cut the pepper into strips and place into a bowl, set aside.
In a bowl combine the roasted sliced peppers, 2 tablespoons olive oil, parsley, and garlic, 1/2 teaspoon of kosher salt, mix. Cover and set aside. Let sit at room temperature for 30 minutes.
Heat an indoor grill pan on high heat for 5 minutes until very hot. Sprinkle 1/2 teaspoon kosher salt on each side of steak along with cracked black pepper.
Pour in 1 tablespoon of olive oil on the grill pan and place the steak on the grill pan searing the steak for 2 minutes on each side. Continue this process turning every 2 minutes for 6 minutes for rare.
Use an insta read thermometer to measure for doneness
Medium Rare 130-140
Transfer steaks to a platter and let rest 10 minutes before slicing into thin strips. Set aside.
Brush the slices of bread with olive oil on both sides. Grill for 1 minute or until grill marks show. Turn the bread over to grill the other side. Place the grilled bread on a platter and spread the goat cheese to cover the surface of the bread.
Top each slice with roasted 3 to 4 strips of pepper and a slice of beef. Sprinkle with a pinch of large crystal salt, cracked pepper and a pinch of thyme over the top!
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