Flank Steak with Goat Cheese on Toast

While we were in Mexico for Food Blogger Camp back in February, I got a sneak peek at the photos that my good friends, Todd and Diane of White on Rice Couple shot of Cristina Ferrare’s new cookbook. I’m sure you heard of Cristina – she’s got a cooking show, “Big Bowl of Love” on the Oprah Winfrey Network.

Diane and Todd shot all the recipe photos as well as “lifestyle” shots – i.e. a dinner party with friends – if you have a chance to pick up this book, please do. Not only is it chock full of gorgeous food shots (every recipe has a photo) but the recipes featured are non-fussy — what I call “easy sophistication.”

I’ve got so many recipes bookmarked that this book will keep me busy for a while. Today’s recipe, Flank Steak with Goat Cheese on Toast, is inspired from the book. I had originally planned these for a Spanish Tapas party my friend, Wendy was hosting, but we ended up with an obscene amount of food, so I kept the marinating steak in the refrigerator and made the dish the following day.


Our Spanish Tapas Party

While Tom’s prepping his dish, Wendy and her sister in law, Kelly are the background with Spanish cookbook in hand reading the recipe.

Tom and his wife, Patty – right here smiley-happy next to the cheese – own the Tae Kwon Do studio that the boys and Scott go to. And yes, the boys can kick mama’s butt.

This was just appetizers….by the time dinner was ready, the entire table was full of food. Most of the dishes were Spanish tapas – we had some wonderful Spanish Tapena wine to go with our dinner party, courtesy of the winery. Tapena wines has recently gotten some amazing reviews and awards – the 2011 Monterey Wine Competition awarded them Import Wine of the Year.

While boys were outside fishing, the gals hung out by the apps and wine.

Tom made these crispy-light rice cakes topped with manchego cheese. I never knew he had this cooking talent!

Even Andrew loved the Manchego Cheese wrapped with Jamon Serrano  — hungry after fishing!

After dinner? A single malt scotch tasting in the ultimate “man cave” – complete with leather chairs, cigars, deer heads (Shawn goes hunting once a year) and bull-horn chandelier.

I encouraged Scott to write a post on Scotch tasting, it would be his first-ever post on Steamy Kitchen. He declined until I told him that if he starts a “Scott’s Scotch Corner” on Steamy Kitchen, all his scotch would be a “business expense”

Look for a post from him soon.


Flank Steak on Goat Cheese on Toast

The flank steak is marinated in red chili flakes, smoked paprika, olive oil, salt and pepper.

Toppings included goat cheese, roasted red bell peppers and a balsamic fig and onion “jam” that I found at the market.

You can substitute with any sweet-savory jam or chutney. Mango chutney would be wonderful too. I have a list of recipes for jams at the end of the post.

Slice the roasted red bell pepper thinly.

Here’s the grilled flank steak. Notice the grain running left to right? (not the grill marks, but the grain of the meat)

Slice ACROSS the grain.

Slice as thin as you can – the steak is easier to eat!


Flank Steak with Goat Cheese on Toast

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
Flank Steak Goat Cheese Tapas Bruschetta Recipe


1 tablespoon smoked paprika
2 teaspoons red chili pepper flakes
2 tablespoons olive oil
salt and freshly ground black pepper
1 1/2 pound flank steak (or skirt steak)
One 8-ounce jar roasted red bell peppers, sliced
6 ounces goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette


1. In a resealable bag, mix together the paprika, pepper flakes, olive oil, salt and pepper. Add the steak, seal bag and refrigerate up to overnight.

2. To cook the flank steak, heat a grill pan over high heat. Grill the flank steak, turning once, about 8-10 minutes total for medium-rare. Let steak rest before slicing.

3. While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.

4. Slice the steak very thinly (as thin as you can) ACROSS the grain. Top each toast with goat cheese, steak, a couple of red bell pepper slices and/or small spoonful of fig jam.


Other Recipes

Fig Jam Recipe – Anh’s Food Blog
Spicy Fig Orange Microwave Jam
– Simply Recipes
Fig Jam Four Ways – Love and Olive Oil
Spanish Mussels with Green Sauce – Hunter Angler Gardener Cook
Pimientos piquillos rellenos de bacalao en salmorejo
– Hedonia
Espinacas con Garbanzos – Spinach and Chickpeas – Smitten Kitchen
Ensaimadas – Delicious Days
Albondigas Soup Recipe – Simply Recipes
Apartment Therapy’s 9 Classic Spanish Dishes
Tortas de Patatas – Smitten Kitchen
Morcilla Stuffed Squid – We Are Never Full
Sangria – Live to Eat
Mango-Mint Gazpacho – The Perfect Pantry
Oven Baked Tortilla Espanola – The Perfect Pantry

Spanish Tapas Party Giveaway!

I’m giving away a Spanish tapas party with Tapena wines – come enter the giveaway!


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Comments 35

  1. stephanie

    another tapas in that vein is prosciutto ham crisped in the oven, then spread w/ goat cheese, fig jam & fresh fig. Unbelievable! can’t wait to try your version!

  2. joey

    Great party photos and my that is really a “man cave”! Heehee 🙂 This recipe though is my favorite part of the post…sounds delicious and is going right on my to-try list!

  3. Tampapalmsgirl

    Thank you for sharing such a great dish. I have recommended your site to all of my friends. I love this.

  4. [email protected] Dishes Daily

    The rice cakes look incredible!

  5. razzle

    What other types of cheese can I use instead of goat cheese? I’m not sure we have it here…

  6. Sherri M

    It all looks amazing. I can’t wait to try these. Flank steak is so flavorful and the red peppers and fig jam sounds incredible.

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  8. maria de los angeles

    Enhorabuena por el blog me parece buenisimo lo encontre en otro blog, soy de Sevilla (España) y me encantaria si supiese ingles intercambiar recetas, pero como le digo no se ingles , su blog lo traduzco automaticamente. Si le interesa no soy muy experta en internet pero le dejo mi correo electronico un saludo muy cordial, espero seguir consultando su blog,gracias

  9. maria de los angeles

    TARTA SALADA: Masa de hojaldre, se parte en dos, se coge una y se estira se cubre con jamon de york a continuacion con queso en lonchas encima, se vuelve a poner encima beicon, encima datiles dulces sin hueso,y se finaliza con beicon. A continuacion se cubre con hojaldre, se pincha el hojaldre con un tenedor y se pinta con yema de huevo batida y al horno 180 grados hasta que se ponga dorado, se deja enfriar. SALMOREJO: 2 kgr tomates rojos, medio ajo, pan 100gr. aceite unos 125ml ( ir poco a poco probando) sal vinagre al gusto. trocear todo y en crudo triturar en batidora ir poco a poco con el aceite y vinagre, enfriar.

  10. Liz

    Would you be able to post or email me Tom’s recipe for crispy-light rice cakes topped with manchego cheese? I would love to make this for a going away I’m hosting on 7/2/11. Anything you can do would be great as my friend who;s moving to Florida LOVES manchego cheese. AM also making the flank steak app. Thanks for the super clear directions on carving! They really helped this visual learner!

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  14. Beth

    Made these tonight for a tapas party. They were exceptional! Thank you so much for the fabulous recipe. My husband loved the marinade and all my friends enjoyed the tasty morsels. Definitely a make again dish. Easy and totally worth it! I used grass-fed flank steak. It was perfect.

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