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Appetizers

Beef and Herbed Bread

Beef and Herbed Bread

Yield 48 appetizer portions Spicy, grilled round steak served on flat bread seasoned with herbs. Great finger food! Wine suggestions: A zesty, medium -bodied DeChaunac; or a mellow, full-bodied Merlot. INGREDIENTS WEIGHTS MEASURES METHOD Marinated Beef: Beef top round steak or beef flank steak 6 lbs. 2 to 3 each trim beef, Rub surface with next three ingredients. Marinate, covered and refrigerated 6 to 24 hours Worcestershire sauce 1/3 cup Garlic, minced 4 to 6 cloves Black pepper 2 Tbs. Herbed flat bread: Flour, all purpose 4 cups Place flour and salt in a mixer bowl, pour in hot water and mix 2 minutes: stop mixer. Salt 1 1/2 Tbs. Water (180°F-200°F.) 1 1/3 cups Flour, all purpose 4 cups To hot dough, pour in flour and baking powder. Mix at slow speed and work in cold water. Add next three ingredients and mix until smooth. Pour dough in full sheet pan and brush with oil. Score dough into 96 (8X12) portions and bake in 400ºF. oven 12 to 15 minutes until golden. Remove from oven and re-cut portions Baking powder 2 1/2 tablespoons Water, cold 1 1/3 cups Scallions, finely chopped 2/3 cups Chives, 1/2 inch length 2/3 cups Cilantro, coarsely cut 2/3 cup Olive oil 1/4 cup

Remove beef from marinade, reserve marinade. Roast in 325ºF. oven to desired doneness. Allow beef to rest for 10 minutes before slicing. Slice beef against the grain, diagonally into 1/8 inch slices 1 to 2 inches long. Brush bread with reserved marinade and arrange sliced beef on bread. Top with chopped parsley or cilantro sprigs. Variation: Substitute bread seasoning with 2 to 3 tablespoons minced garlic, 2 tablespoons chopped rosemary, 1 to 2 tablespoons black pepper and 1 tablespoon chopped marjoram. Brush bread with Olive oil and sprinkle with Kosher salt.