Small slices of baguette toasted with olive oil and thyme, topped with thin slices of just-seared flank steak and a compote of balsamic vinegar caramelized onions.
15 min
PREP TIME
30 min
COOK TIME
160
CALORIES
12
INGREDIENTS
12
Servings
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS
- 12 slices baguette
- 2 tbsp (30 ml) olive oil, divided
- 1/4 tsp (1 ml) Thyme Leaves
- Sea Salt Grinder To Taste
- Black Peppercorn Grinder To Taste
- 1 white onion, thinly sliced
- 2 tbsp (30 ml) balsamic vinegar
- 1 pkg (25 g) Brown Gravy Mix with Club House La Grille Montreal Steak Spice Flavour
- 5 ozs (150 g) flank steak
- 2 tbsp (30 ml) parmesan cheese petals
- 1/2 tsp (2 ml) Parsley Flakes
- 1 tbsp (15 ml) vegetable oil
Preparation
- 1 Preheat oven to 400°F (200°C).
- 2 Place slices of baguette on a parchment lined baking sheet. Brush with 1 tbsp (15 mL) olive oil. Sprinkle with thyme and season with salt and pepper. Bake 4-5 minutes until bread is golden brown. Set aside.
- 3 Heat 1 tbsp (15 mL) olive oil in a medium-sized frying pan over medium-low heat. Add the onions and brown for 15-20 minutes, stirring occasionally. Season with salt and pepper and mix in balsamic vinegar. Set aside.
- 4 Prepare gravy according to package directions.
- 5 Season the flank steak with salt and pepper. Heat vegetable oil in a medium-sized frying pan over medium-high heat. Brown the steak for 2 minutes per side. Place steak on a lined baking sheet and bake 4-5 minutes, until medium rare (145°F/63°C). Brush with prepared gravy and let sit 5 minutes.
- 6 Cut steak into 12 slices. Divide caramelized onions between baguette slices. Top with flank steak and a drizzle of remaining gravy. Garnish with parmesan petals and parsley.
NUTRITION INFORMATION
(per Serving)
