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Skirt Steak Crostini with Red Pepper Chickpea Puree & Arugula
Ingredients
- 1 Package Warrior Bread Mix
- 1 Cup Egg Whites
- 1 Cup Water
- 2 Tablespoons Cider Vinegar
- 1 Pound skirt steak
- 1 Teaspoon cumin
- 1/2 Teaspoon coriander
- 1/2 Teaspoon smoked paprika
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Freshly Cracked Black Pepper
- 1 Cup Canned Chickpeas (rinsed and drained)
- 6 Ounces Roasted Red Peppers (half a jar)
- 1 Clove garlic
- 1 Tablespoon Balsamic Vinegar
- 1 Pinch salt and pepper (to taste)
- 1 Clove garlic
- Baby Arugula
Instructions
- Preheat oven to 425
- Pour the warrior bread mixture into a large bowl. In another bowl, whisk together the egg whites, water, and vinegar.
- Pour the liquids into the bread mixture and stir for about 1 minute until it thickens and comes together. Set aside for one minute.
- Line a baking sheet with parchment paper. Split the dough in half and roll each half into a 15 inch log.
- Bake the bread for about 40 minutes until browned and fully cooked. Remove from heat and allow to cool fully
- Season the steak with the cumin, coriander, paprika, salt, and pepper.
- Preheat a frying pan, grill pan, or grill to medium high heat and cook the steak for about 5 minutes per side to a medium doneness. Allow to rest on a cutting board for at least 10 minutes. Slice very thin against the grain.
- In a blender or food processor, mix the chickpeas, roasted red peppers, garlic, balsamic, and salt and pepper until smooth.
- Preheat broiler
- Slice the bread into 1 inch thick slices and arrange them on a baking sheet.
- Broil for about 3 minutes to lightly brown. Remove from heat and rub the last clove of garlic on the lightly browned edge of each piece of bread.
- Spread each bread with some of the chickpea mixture, then add a few leaves of arugula.
- Top with two slices of steak and serve.
