Sunday the 13th was a Super Moon, one of the closest distances from the earth to the moon in 68 years. My parents were camping at San Clemente State Beach, so we went down to enjoy the view, and some wine, with them. I was tasked with brining an appetizer. This beach is about 45 minutes from home, so my app needed to be 1) able to be served cold, 2) not too filling, and 3) delicious. My steak & onion flatbreads did just the trick, but nothing could outshine the moon.
Steak & Onion Flatbread Tapas
- 1 NY Strip steak
- Salt & pepper
- 1/2 tsp rosemary
- 6 Tbsp olive oil
- 1 tsp sugar
- 1 onion, quartered and thin sliced
- 15 garlic cloves
- 4 oz goat cheese
- 2 Tbsp yogurt
- 2 tsp prepared horseradish
- flat bread crackers
Sprinkle the NY Strip steak liberally with salt & pepper and sear over high heat for about 2 minutes per side. It should be rare. Remove from the heat and allow to cool. Refrigerate if not serving in the next hour. Thinly slice before serving.
Prepare the roasted garlic by heating garlic cloves in 1/4 c oil over low heat for 15 minutes. Watch the cloves carefully and remove from heat when they are golden brown. Save the oil for other uses.
Prepare the onions by adding 2 Tbsp oil, 1/4 tsp rosemary, sugar, and a pinch of salt & pepper to a small pan with the onions. Cover and allow the onions to cook, stirring occasionally, over medium low heat for 3o minutes. Remove the cover and continue to cook for another 5-10 minutes until golden brown. Set aside to cool, or refrigerate.
Make the sauce by adding goat cheese, 1/4 tsp rosemary, roasted garlic, 2 tsp garlic oil, yogurt, prepared horseradish, and a pinch of salt, in a small food processor. Pulse until smooth.
To assemble, place the goat cheese sauce on a cracker, add a slice of steak and top with a pinch of onions.
Makes about 30 pieces.