Steak And Mushroom Crostinis Topped With Grilled Scallions And Asparagus

  1. First, preheat the oven to 400 F, then prepare garlic by removing most of the outside skin keeping the head of garlic intact. Now, cut the very top off the garlic to expose each clove inside and drizzle olive oil over them. Now wrap them in foil and place them in the oven for 30 min.
  2. Next, marinade steak by drizzling olive oil and vinegar on both sides. Let this sit for 5 min, then rub both sides with cajun seasoning, and let sit for 10 more min
  3. While the garlic roasts and the steak marinades, begin preparing the scallions, mushrooms, and asparagus. If grilling, place the asparagus in foil exposing the ends so they can brown and caramelize, and drizzle with olive oil, balsamic vinegar, and cajun seasoning. Wrap the mushrooms and scallions together in foil, and drizzle olive oil and balsamic vinegar over them, and, if desired, place a dollop of butter on top before closing completely. Place on grill and cook until slightly tender and asparagus heads have browned. You can also saute them all together as well until lightly tender. nIf baking, place all veggies on cookie sheet on foil and drizzle with olive oil, vinegar, and sprinkle more cajun seasoning if desired. Bake until veggies are slightly tender. You can also saute them all together with olive oil until slightly tender, then deglaze the pan with balsamic and reduce.
  4. Next, grill steak so it sears on both sides with grill marks. I do this by having a grill around 350-400 F with wood chips smoking, put the steak on at an angle and close the grill for 90 seconds., Next, rotate the steak 90 degrees and close the grill for 90 more seconds. Next, flip the steak from top to bottom, not side to side, because, from my experience, most grills tend to have hot spots vertically rather than horizontally. Close the grill for 90 seconds, then rotate 90 degrees and cook for another 90 secs, and if you grill is hot enough, there should be diamond-pattern, criss-cross grill marks, and your steak will be medium rare-medium, add a minute or 2 to each side for medium well-well. Pull off the grill and let meat rest for 6-8 minutes, remember, don't cut into it or the juices will all leak out.nf pan searing, get you pan to medium-medium high heat with a higher heat cooking oil like safflower oil.. For medium rare-medium, sear the steak on both sides for 3 minutes and then let rest for 6-8 minutes. Add 2-4 minutes for medium well-wellnnCut the steak into 1/4 thin slices so they can easily be rolled up.
  5. While the grill is still lit, toast the crostinis and try to get nice grill marks, remember to watch bread closely because it can burn easily. Or bake or broil in the oven for 5-10 mintues to brown and crisp them up.
  6. Now assemble crostinis by smearing a roasted garlic clove on it, top it with a sliced mushroom, sliced steak rolled up with a roasted asparagus tip and scallion resting on top.

cajun seasoning, scallions, mushrooms, balsamic, olive oil, crostinis, garlic, asparagus, salt

Taken from www.yummly.com/recipe/Steak-and-Mushroom-Crostinis-topped-with-grilled-scallions-and-asparagus-1094222 (may not work)

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