Ingredients
- 1 baguette – sliced thin at 1/3 inch slices and at an angle
- 1-2 lbs. quality Flank Steak
- Coarse salt
- 2 tbsp. mixed peppercorns (coarsely cracked)
- ¾ cup sour cream
- 3-4 tbsps. ground mustard
- 1 lemon – juice only
- 6 shallots – sliced thin
- ½ cup flour
- 2 cups olive oil
- Sea salt
- Fresh oregano – for garnish
Directions
- Pre-heat oven to 400 degrees. Pre-heat grill to high. Season meat with salt and fresh ground peppercorns.
- Grill flank steak 6-9 minutes on each side. Flip meat once (maybe twice) during cooking and use tongs instead of a fork.
- Flank steak is best eaten medium rare but when the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board, lightly covered with aluminum foil and let rest for 5-6 minutes.
- Make thin slices, against the grain, and at a slight diagonal so that the slices are wide. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake until golden and crisp, 8-10 minutes.
- Add sour cream, mustard & lemon juice to a bowl and mix with whisk. Season as needed.
- Add oil (1/3 of the way) to pot over med-high heat. Dredge shallots in flour. Shake off excess. Add ½ shallots to oil & fry until brown & crisp (6-8 min’s). Remove to a paper towel lined plate, season with sea salt. Repeat with remaining shallots until done.
- To serve, top baguette slice with crema, 2 slices of beef, more mustard cream and then sprinkle the shallots on top.
- Garnish each with oregano leaves. Enjoy!
