Prep Time: 25 minutes
Cook Time: 20 minutes
Yields: 8-10 appetizers
2 pounds flank steak
Fire & Flavor Coffee Rub
1 baguette sliced into 1-inch thick slices, at an angle and toasted on grill
2 cups pear or cherry tomatoes
2 teaspoons olive oil
3 tablespoons fresh tarragon, chopped
1 clove garlic, minced
2 teaspoons balsamic vinegar
FIRST Preheat oven to 400°F. Season flank steak on both sides with coffee rub, about 1 ½ tablespoons total. Set at room temperature for 15-20 minutes.
NEXT Preheat grill to high heat, about 425°F. Toss tomatoes with oil and season with salt and pepper. Place on a rimmed baking sheet coated with oil and roast in oven for about 12 minutes or until tomatoes begin to burst. Remove from oven and set aside. While tomatoes are roasting, sear steak on grill for about 4 minutes per side until medium-rare. Remove from grill and allow steak to rest for 5-10 minutes.
LAST While steak is resting, toss tomatoes with tarragon, garlic, and vinegar. Slice steak, going against the grain, into very thin slices. Arrange thinly sliced beef and tomatoes on top of each crostini, sprinkle with freshly ground black pepper, and serve. Save any leftover steak for salads or sandwiches.