Shelly's Recipe

PEPPERCORN PARMESAN STEAK

Category: Steaks - Beef

8 slices French bread, cut on the bias
3 tbsp olive oil
2-3 Roma tomatoes, seeded
1 medium onion
16 oz skirt or flank steak
Cracked pepper
1 pkg (6.5 oz) Alouette Peppercorn Parmesan or Garlic & Herbs Spreadable Cheese

Preheat grill or broiler to medium.

Brush one side of the bread slices with 1 tablespoon of olive oil. Place on top rack of grill or broiler and toast to desired doneness. Remove bread from grill or broiler and set aside.

Dice Roma tomatoes and onion to a bruschetta-like consistency. Toss in a bowl with 1 tablespoon of olive oil. Set aside for garnish.

Rub steak with 1 tablespoon of olive oil and desired amount of cracked pepper. Grill or broil until desired doneness and remove from heat. Slice steak into 1/8 - 1/4 inch-thick strips.

Spread generous amounts of Alouette Spreadable Cheese on toast slices, then divide steak among them. Garnish each open-faced appetizer with an equal amount of tomato-onion mixture.