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Herbed Flank Steak & Focaccia Appetizers
A great appetizer any time of the year. |
Prep: 20 minutes
Refrigerate: 6 - 24 hours
Cook: 45 minuts
Servings: 48 appetizers
| 3 |
lbs. flank steak |
| 1/4 |
cup Worcestershire sauce |
| 3 |
cloves garlic, minced |
| 2 |
Tbsp. green onion, sliced thinly |
| 1 |
tsp. rosemary, crushed |
| 1 |
tsp. thyme |
| 1 |
tsp. pepper |
| 3 |
loaves focaccia (herbed flat bread) - each loaf cut into 16 slices |
| 3 |
Tbsp. olive oil |
| 1 |
cup grated Parmesan cheese |
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Combine Worcestershire, garlic, onion, rosemary, thyme and pepper. Rub surface of meat, cover and refrigerate 6 to 24 hours. |
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Remove beef from marinade and roast in 325°F oven to desired doneness (135-140°F for rare). |
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Slice beef against the grain diagonally into 1/8-inch thick slices. |
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Brush bread with olive oil, and arrange sliced beef on bread. Garnish with finely chopped green onion, rosemary or thyme, sprinkle with Parmesan cheese. |
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