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***
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!
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.
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.
While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
***
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!
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.
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.
While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you'd like.
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!
42 Comments
Kelly Murphy
on 2/21/23 at 10:21 pm
Recipe- great.
Went to print, but decided not to deforest a swath of my state. 45 PAGES!
Hi, Jaden,
I cannot seem to see the actual recipe for the Flank Steak with Goat Cheese on Toast. All I see are the step-by-step photos and commentary. Can you help?
Many thanks,
Laurie
1x
2x
3x
1 tbsp smoked paprika
2 tsp red chili pepper flakes
2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 lb flank steak (or skirt steak)
1 8 oz jar roasted red bell peppers, sliced
6 oz goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette
INSTRUCTIONS
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.
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.
While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you’d like.
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.
I made these for a 2018 holiday party and they were a huge hit! Everyone loved them. It was my first time making them. I used red pepper jelly instead because I couldn’t find fig jam. And I lightly toasted the baguette so it wasn’t too crunchy. Perfect bite size appetizer.
Amazing! Goat cheese and steak always delicious! I had to sub apricot preserves as fig was not available! Oh, my word! This app was the star of the party! I’m definitely making this again for another cocktail/dinner party, grad celebration this week! Thank you!!
Made these for New Years Eve appetizers,everyone loved them,thanks for this easy yet great recipe.
Will be a must for all and any occasion,great for me and the hubby too.
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.
It’s a shame you don’t have a donate button! I’d certainly donate to this brilliant blog! I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account. I look forward to fresh updates and will share this website with my Facebook group. Chat soon!
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!
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.
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
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!
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!
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Recipe- great.
Went to print, but decided not to deforest a swath of my state. 45 PAGES!
FAIL.
Hi, Jaden,
I cannot seem to see the actual recipe for the Flank Steak with Goat Cheese on Toast. All I see are the step-by-step photos and commentary. Can you help?
Many thanks,
Laurie
INGREDIENTS
1x
2x
3x
1 tbsp smoked paprika
2 tsp red chili pepper flakes
2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 lb flank steak (or skirt steak)
1 8 oz jar roasted red bell peppers, sliced
6 oz goat cheese
1/2 cup fig jam (or your choice of jam/chutney)
1-2 loaves baguette
INSTRUCTIONS
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.
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.
While the steak is resting, slice the bread into thin slices. Toast the bread in the oven if you’d like.
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.
BTW, you can ignore the 1x 2x 3x that is just a copy paste error and not missing data.
I made these for a 2018 holiday party and they were a huge hit! Everyone loved them. It was my first time making them. I used red pepper jelly instead because I couldn’t find fig jam. And I lightly toasted the baguette so it wasn’t too crunchy. Perfect bite size appetizer.
Thanks Carrie!! Happy New Year 🙂 Jaden
Amazing! Goat cheese and steak always delicious! I had to sub apricot preserves as fig was not available! Oh, my word! This app was the star of the party! I’m definitely making this again for another cocktail/dinner party, grad celebration this week! Thank you!!
Thank you so much Robin! -jaden
Can this be made and taken to a party and served a few hours after preparing?
Made these for New Years Eve appetizers,everyone loved them,thanks for this easy yet great recipe.
Will be a must for all and any occasion,great for me and the hubby too.
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.
This recipe seems absolutely FAB!!!! Looking forward to trying it out!
This is going on the list for the holidays! Wow!
It’s a shame you don’t have a donate button! I’d certainly donate to this brilliant blog! I suppose for now i’ll settle for book-marking and adding your RSS feed to my Google account. I look forward to fresh updates and will share this website with my Facebook group. Chat soon!
Thanks for the informations. I am impressed by the quality of information you provide. Keep up the good work!
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!
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.
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
Wow that looks amazing. Thanks for the great idea for a get together:)
Yum, yum! I could eat this for dinner and be a happy camper 🙂
Mmmm, these look delicious!
Pictures are so nice! I think these delicious toasts would be so good to serve as an appetizer to a BBq party!
Wow, this recipe looks delicious. Absolutely can’t wait to try it out!
Interesting recipe, this would make for a very filling snack!
Goat cheese and steak is a delicious combination…
Love the recipe — I could also see toasting some crusty rolls and eating a huge sandwich of this stuff!
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.
Mmm, I love goat cheese… and this looks like an awesome light summery dish. Because it’s already summer where I am. Whew!
What other types of cheese can I use instead of goat cheese? I’m not sure we have it here…
The rice cakes look incredible!
I love the addition of chutney for a sweet flare, and that there’s a lot of flavor packed in to so few ingredients. Thanks for sharing!
Goat cheese makes everything sooo good!
Looks so good, Jaden! I can’t wait to see Scott’s Scotch Corner! See you next week!!
Thank you for sharing such a great dish. I have recommended your site to all of my friends. I love this.
This looks like a fantastic dish. I love Spanish tapas.
This looks a lot like my lunch! And what a fantastic party appetizer!
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!
These flank steak toasts look delicious! What a great party and photos!
Oh my goodness this looks incredible, I will have to give this a try!
Looks amazing. All I want to do today is drink wine and eat these. Cool right? It is Friday after all…
Looks so delicious. I enjoyed seeing all the pictures as well!
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!