Flank Steak Crostini with Pesto and Roasted Pepper Tapenade

1 lb. flank steak

For Marinade:

½ small yellow onion, minced

1 clove garlic minced

2 T. soy sauce

1 T. fresh rosemary, chopped

1 cup white wine

1 t. black pepper, freshly cracked

For Pesto:

1 cup basil leaves

1 clove garlic

2 T. pine nuts

squeeze of lemon juice

1/3 cup extra virgin olive oil

2 T. grated parmesan cheese

¼ t. kosher salt

For Red Pepper Tapenade:

1 large roasted red pepper from a jar

½ shallot, minced

1 t. red wine vinegar

1 t. extra virgin olive oil

¼ t. kosher salt

For Crostini:

1 baguette

2 T. extra virgin olive oil

½ t. kosher salt

• Whisk marinade ingredients together in a bowl
• Pour mixture into a zip lock bag and add flank steak, marinate overnight
• Drain steak from marinade
• Preheat broiler to high. Broil steak 5 minutes per side (more if it’s thick), let rest, slice thinly
• Put garlic and pine nuts in food processor and pulse until crushed
• Add basil, cheese and lemon juice, pulse.
• While machine is running slowly drizzle in olive oil then season with salt
• Finely mince red pepper and mix with remaining tapenade ingredients
• Thinly slice baguette and spread onto a rimmed baking pan
• Brush with olive oil and sprinkle with salt
• Bake at 350 degrees for 10 minutes or until golden brown
• Assemble Crostini by placing a pea sized amount of pesto on Crostini, top with one piece flank steak, ½ t. pesto, ½ t. tapenade