Flank Steak Crostini

• 3/4 pound beef flank steak
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 24 slices French bread baguette (1/4 inch thick)
• 1/2 cup finely chopped fresh portobello mushrooms
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives

1. Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 5 minutes. Thinly slice across the grain.
2. Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on
3. . Bake at 400u0b0 for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted.
4. Top with sliced steak, Parmesan cheese and chives. Serve immediately.

salt, pepper, olive oil, garlic, basil, bread, fresh portobello mushrooms, mozzarella cheese, parmesan cheese, chives

Taken from www.tasteofhome.com/recipes/flank-steak-crostini/ (may not work)