• Kate

Steak Toastini

This dish is simple in nature and had a flavor profile that sort of resembled a taco, as Kevin said. It is one of those dishes that makes you feel good. All the parts are homemade which already elevates your appreciation for what you are eating. It is not heavy or overly fattening. It is just a dinner that tastes delicious and leaves you feeling good about yourself.

I was extremely happy how the hummus turned out. It was smooth and silky from the olive oil but there was a lingering heat that was not overpowering that simply sat on the back of your tongue. Even though we clear the pepper of its burned flesh the charred flavor still remains.

All in all, this dish came together and was a winner with my guests!

Steak Toastini

  • Sirloin Top Steak, Thin Cut

  • Salt and Pepper to Taste

  • Olive Oil

  • 4 English Muffin Bread

  • 2 Limes

  • ¼ C Cilantro

  • ½ C Sweet Onion, Diced

  • 1 Clove Garlic, Diced

  • Poblano Hummus

For Hummus

  • ½ Can Chickpeas

  • 2 Large Cloves Garlic

  • ¼ C Olive Oil, plus extra

  • 1 Charred Poblano Pepper

  • Salt and Pepper to taste

Let’s start by making the hummus! The glue that is going to hold our toastini together.

As you may have realized by exploring my other recipes, I like to use my gas stove in a primitive manner on occasion. I enjoy playing with fire and using the flame to create a char on certain foods.

For example, if you have read through my Pineapple and Jalapeño Margarita recipe you will notice that this is not the first time I have burned a pepper almost black.

Using tongs, place your poblano over the open flame and rotate it on occasion to make sure all areas get a good char. Since it is a hot pepper I recommend opening a window, the spice will become airborne as it burns and it can make the air a little tight.

Once the whole pepper is covered in black flakes, place it into an airtight container to allow the steam to finish cooking the pepper. I used a large jar and left it alone for about 10 minutes.

When the pepper is soft, I mean soft (you should be able to pull it apart), wipe the pepper to remove the blackened skin, remove the stem and the seeds. Add it to your food processor or blender along with your chickpeas, garlic, and half of the olive oil.

The amount of olive oil will depend on how much solid is in the blender. We are using it as a lubricant so when the hummus is too thick add more olive oil to loosen it up. Add salt and pepper to taste. Bask in the silky smooth homemade hummus!

On to our meat! I picked out the steak you would use for sandwiches, very thin cut. These pieces won't take long to cook, only about 2 minutes each side and a few minutes to rest to continue the process.

Lay out your pieces, drizzle with olive oil, and crack salt and pepper over the surface. Get your skillet really hot and place the meat into the pan. Flip once and remove to a plastic cutting board.

Repeat the process for all of your pieces.

While the meat rests we are going to dice our onion and garlic to make a topping. Combine in a bowl with lime juice, salt, and cilantro leaves. Toss together.

I decided to use English Muffin bread (not English Muffins) for my toast, but by all means, sub out for your favorite loaf. I like the dense texture and distinctive flavor of this bread that I thought it would be a nice additive. Toast both sides until lightly brown.

When it comes time to assemble, cut the steak against the grain into strips. Smear a hearty portion of hummus across the toast and layer your freshly cut steak. Top it off with a sprinkle of our onion mixture. Serve with a fork and knife and enjoy!

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