Grilled Steak Tartines with Herbed Cheese Spread
Garlic-Za'atar Carrot "Fries"
Ingredients
- 6 (2-oz) slices bakery bread (preferably multigrain)
- 1 red onion, cut into thick rings
- 1 lb flank steak
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (6.5-oz) pkg garlic-herb spreadable cheese (such as Alouette)
- 6 Tbsp olive bruschetta topping (such as Sable and Rosenfeld)
- 2 cups loosely packed kale microgreens (or use 2 cups baby kale)
Instructions
- Preheat grill to medium-high heat. Brush bread, onion, and steak with oil. Sprinkle steak and onion with salt and pepper.
- Grill steak, covered, 5 minutes. Turn steak, and add onion and bread to grill. Grill, covered, 4 to 5 minutes or until steak is cooked to desired doneness, onion is tender, and bread is toasted, turning bread and onion after 2 minutes.
- Let steak stand 10 minutes before thinly slicing across the grain.
- Spread cheese over one side of each bread slice; top with bruschetta topping, steak, onion, and microgreens.
Side Dish Ingredients
- 2 (12-oz) pkg carrot sticks
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 tsp Za'atar seasoning (see Note)
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 425°F. Combine all ingredients on a greased rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes, turning occasionally, or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
468
|
89
|
557
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 30 | 11 | 41 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 767 | 247 | 1014 |
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