To prepare this steak, with as much flavor as possible, you will have to marinate it the night before … but don’t worry, it only takes 5 minutes of your time when you get home after work.
Ingredients: (for 5 people)
2 tablespoons of olive oil
1 tablespoon of smoked paprika
2 teaspoons of red pepper flakes
650g of beef
200g of sliced red peppers
170g of goat cheese
½ cup of fig jam (or one of your choice)
80 ml of rice vinegar
100g of sugar
100 ml of water
1 or 2 baguettes
Salt and black pepper q.s.
The night before, put in a reusable plastic bag the mixture of paprika, red pepper flakes, olive oil, as well as salt and pepper q.s. Add the portion of steak purchased and wrap the piece of meat in the spices. Close the bag and place it in the refrigerator overnight.
The next day, put water and rice vinegar in a pan and, when it starts to boil, add the sugar. Then place the sliced red peppers and let them caramelize for about 20 to 30 minutes over medium heat. Remove them from the pan when they are ready.
Heat a non-stick grill over high heat. Grill each side of the steak, about 8 to 10 minutes, to get medium to rare meat. Let the steak rest while you treat the remaining ingredients.
Slice the baguettes and toast them if you wish (in a nonstick skillet or toaster). Finally, slice the steak very finely.
On the baguette slices, put the goat cheese q.b., the meat slices, a portion of red caramelized peppers and fig jam.
Complement these crostinis with a wine marked by notes of red fruits, in order to counteract the sweet and salty present in these tapas. The best option? Casal Garcia Rosé, of course.