 |
INGREDIENTS
| 1 lb |
|
500 g |
|
marinating steak (sirloin tip or flank), 1 inch/2.5 cm thick |
| 1/3 cup |
|
75 mL |
|
maple syrup |
| 2 tbsp |
|
30 mL |
|
EACH soy sauce and apple cider vinegar |
| 1 tsp |
|
5 mL |
|
hot pepper flakes |
| 4 |
|
4 |
|
large cloves garlic, minced, divided |
| 1 |
|
1 |
|
baguette (350 g), thinly sliced on diagonal |
| ¼ cup |
|
50 mL |
|
butter |
| ¾ cup |
|
175 mL |
|
light mayonnaise |
| 1/3 cup |
|
75 mL |
|
mango chutney |
|
|
|
|
parsley leaves or chopped chives |
PREPARATION TIME: 15 min
COOKING TIME: 10-14 mins
MARINATING TIME: 12-24 hrs
DIRECTIONS
With a sharp knife lightly score the steak on both sides in a diamond pattern OR pierce steak with a fork several times. Place steak in a shallow glass dish or resealable plastic bag.
Mix syrup, soy, vinegar, hot pepper flakes and 1/2 of minced garlic together and pour over steak. Cover or reseal bag and marinate in refrigerator at least 12 hours or up to 24 hours. Remove steak from marinade (discard marinade) and grill over high heat or broil 5-7 minutes on each side for medium rare. Let stand 5 minutes. Melt butter with remaining garlic over low heat or in microwave and brush on both sides of bread. Place on baking sheets and broil on both sides until just golden brown; keep warm. Thinly slice steak diagonally across the grain to yield about 24 slices. To assemble drape beef over warm toasts and top with a small spoonful of mayonnaise and a dab of chutney. Garnish with parsley or chives.
|
NUMBER OF SERVINGS: 24 toasts SERVINGS
|
|
|
|
