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Ingredients


  • 4 Villaggio® Toscana Extra Soft Crustini Buns
  • 1 cup (250 mL) drained jarred roasted red peppers
  • 1/4 cup (60 mL) toasted almonds
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) red wine vinegar
  • 1 clove garlic
  • 1/4 tsp (1 mL) smoked paprika
  • 1 1/4 tsp (6 mL) each salt and pepper, divided
  • 1 flank steak (about 1 1/2 lb/750 g)
  • 1 cup (250 mL) baby kale
  • 1/3 cup (75 mL) chopped black olives
  • 4 slices Gruyère cheese


Directions


1. In food processor, mix together red peppers, almonds, oil, vinegar, garlic, paprika, and 1/4 tsp each salt and pepper until combined; set aside. Pat flank steak dry with paper towel; season with remaining salt and pepper.

2. Preheat grill to medium-high; grease grates well. Grill steak turning once, for 10 to 12 minutes or until medium-rare. Let steak rest for 10 minutes. Slice thinly against the grain.

3. Layer kale, olives, steak slices, 2 tbsp Romesco sauce and cheese in each bun. Return to grill over medium heat; cook for 2 to 3 minutes or until bun is toasted and cheese is melted.

Tips:
• Refrigerate leftover Romesco sauce for up to a week in an airtight container. Serve on burgers, sausages or grilled cheese sandwiches.

• Substitute fresh mozzarella or Fontina for Gruyère cheese if desired.