Coffee Rubbed Flank Steak Crostini

• 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 tomatoes
• 2 teaspoons olive oil
• 3 tablespoons fresh tarragon chopped
• 1 clove garlic minced
• 2 teaspoons balsamic vinegar

1. Preheat oven to 400u0b0F. Season flank steak on both sides with coffee rub, about 1 1/2 tablespoons total. Set at room temperature for 15-20 minutes.
2. Preheat grill to high heat, about 425u0b0F. 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.
3. 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.

flank steak, coffee rub, grill, pear tomatoes, olive oil, garlic, balsamic vinegar

Taken from www.yummly.com/recipe/Coffee-Rubbed-Flank-Steak-Crostini-1099026 (may not work)