“I received beef product mentioned in this post at no cost. By posting this recipe I am entering a contest hosted by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time and all opinions expressed are my own.”
BEEF for your weekend!
I feel like meat can get a bad rap sometimes. Vegetables have been stealing all limelight these days, which I can not disagree with in the slightest because veggies = love.
BUT girls gotta get her beef in once in a while ya know what I’m sayin?
In San Luis Obispo there is a division of farm-to-table happy vegetarians and farm-to-table happy meat eaters. It’s something I picked up on while living here the past year. You either meet the veggie-enthusiast or the tri-tip-enthusiast.
Then there’s me who enjoys the best of both worlds. Giving up on a food group is something I could never ever do. Not trying to preach to anyone about anything because people have their reasons for specific dietary needs, and I get it. But I like to think of myself as an all around FOOD-enthusiast versus following specific guidelines. I’ve never liked rules, what can I say.
Sometimes I crave roasted artichokes stuffed with burrata. And other times I crave flank steak grilled cheese sandwiches.
Either way, the craving gets satisfied and once in a while gets topped off with a slice of chocolate cake + big glass of red wine. Balance = key.
So when it does come to my beef cravings (which is usually pretty rare, being I am a fish taco kind of gal) quality is most important. Good quality food is ALWAYS worth the investment in my eyes.
I will gladly fork over $14 for a delicious, hormone-free beef filled cheeseburger instead of slumming it for a $1 happy meal.
I know this sounds corny but you only get one life ya know? And we all should treat our body as a temple. I wanna have energy throughout the day, be fueled properly and feel good about myself. And that’s where these lean flank steak grilled cheese toasts’ come in.
The Recipe Redux is being sponsored this month by The Beef Checkoff and challenged us to a beef-filled recipe. Not just any kind of beef though. The lean flank steak kind of beef that is bursting with protein, low on the saturated fat and leaves you feeling satisfied.
The kind of beef that is good for the body and the soul especially when it’s marinated in a balsamic red wine sauce, sliced over cheesy toast and all topped off with roasted berries. BEEF is what’s for dinnaaaah.
Roasted Raspberry & Balsamic Flank Steak Grilled Cheese Toast
Ingredients
Steak Marinade
- 1 lb lean flank stank
- 1/4 cup balsamic vinegar (good quality)
- 1/4 cup red wine (I used cabernet)
- 2 garlic cloves, minced
- 3 Tbsp extra virgin olive oil
- 1 tsp seas salt + black pepper to taste
- Seasoning of choice (I used a bbq coffee rub from trader joe’s)
Grilled Cheese Toast
- 1 loaf of your favorite baguette or bread, sliced*
- 1 Tbsp extra virgin olive oil
- 1.5 cup raspberries
- 1/2 cup aged cheddar cheese
- 1/2 cup mozzarella cheese
- 1–2 Tbsp balsamic vinegar (for drizzling on top)
Instructions
- Place your steak in a large baking dish and cut a few slits into it. Whisk together your marinating ingredients (balsamic, red wine, garlic, olive oil, sea salt, pepper and seasoning) and pour over your steak. Cover and place in the fridge to marinate for at least three hours. I allowed mine to marinate overnight, so it is probably best to plan ahead to make cooking day easier!
- Preheat oven to broil. Place the oven rack as close to the broiler as possible and broil the steak on each side for 5 minutes. Alternatively you can grill or pan fry the steak to your liking. Allow the steak to rest for 10 minutes.
- Place your sliced bread (I used about 5 large slices) on a baking sheet. Drizzle olive oil over each slice then bake in the oven until toasted for about 5 minutes. Add shredded mozzarella and aged cheddar over the slices and broil about 2 more minutes until cheese is melted.
- You can roast your raspberries at the same time your bread is toasting. Lay them spread out on a baking dish and place in the oven at the same time you put in your toast. You can drizzle a little balsamic or maple syrup over the raspberries and toss if you want an them extra sweet. Roast the berries for about 10-15 minutes then remove. .
- Assemble the open faced grilled cheese sandwiches by slicing the steak into thin strips. Place a serving over each cheese-toast then top with a serving of roasted berries. Drizzle each with balsamic vinegar or glaze and serve immediately!
Notes
I used about large slices of bread from a fresh loaf. The amount of slices you use will depend on the size of each slice!
Makes about 5 open face sandwiches, depending on bread used.