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Begin your cookout with this wonderful canape that will have people asking for the recipe.
Ingredientes
- 1 - 6/8 oz. rib-eye or your favorite steak
- 2 tsp. Tex-Mex Diablo Dust (below), or taco seasoning
- 1 tbs. olive oil
- 1 thin baguette, sliced in 1/2 inch portions
- melted butter
- 2 cloves garlic, minced
- 1 small tube goat cheese (chevre)
- 8-10 oz. Mexican Blend Cheese or Monterrey Jack shredded
- 1 recipe Chimichurri (below)
- paprika
- optional: pico de gallo or olive tapenade
Direcciones
- Two hours in advance, make a wet rub with the oil and Diablo Dust and season the steak. Refrigerate.
- Later, heat oven to 400 degrees.
- Melt butter with minced garlic, brush on one side of baguette slices.
- Toast in oven for 5-6 minutes.
- Spread some goat cheese on top of each slice.
- Fire up the grill.
- Cook steak to desired doneness. Let rest 5-10 minutes.
- Cut steak in thin slices, against the grain.
- Cut oven temp back to 350.
- Top each baguette slice with some beef strips, a dollop of chimichurri, and then cheese.
- Garnish with paprika.
- Bake slices until cheese melts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 16 servings | |
| Calories 75 | |
| Calories from Fat 55 | 73% |
| Total Fat 6.13g | 8% |
| Saturated Fat 3.41g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 102mg | 4% |
| Potassium 26mg | 1% |
| Total Carbs 0.41g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.27g | 0% |
| Protein 4.48g | 7% |
