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1 sourdough baguette, sliced 3/8-inches thick
6 oz extra virgin olive oil
1 1/2 lbs sirloin steak
1 tablespoon coarsely minced fresh rosemary
light teaspoon red pepper flakes
2 oz horseradish
4 garlic cloves, minced
Brush both sides of the bread slices with some of the oil, put them on a baking
pan, and toast them at 350 degrees until lightly brown, turning once. Cut
the steak into half-inch cubes. Mix 3 oz of oil with rosemary and red
pepper to make a marinade. Marinade meat for 4-6 hours, chilled. Mix
horseradish and garlic. Place a couple pieces of steak on each piece of
toast and top with a small amount of horseradish.
Makes about 30 pieces.