Canapés with Steak & Concord Reduction

- Cristina M.

READER REVIEW

"Simply elegant! I didn't have champagne grapes so I just sliced the ones I had into tiny cubes and they were just as pretty!"

8 oz. concord grapes 1 tbsp. balsamic vinegar 1 tbsp. honey ½ tsp. honey mustard 1 tsp. rosemary ½ pound skirt steak 1 pound Florette cheese 1 tbsp. olive oil 1 tsp. kosher salt 1 tsp. fresh pepper ½ tsp. onion powder cardamom champagne grapes arugula

INGREDIENTS

FULL RECIPE

Canapés with Steak and Concord Reduction

YIELD

18 servings

TYPE

appetizer

TIME

30 min.

LEVEL

beginnger

Mince 1 tsp. fresh rosemary and set aside.

1.

In a small sauce pan, add 8 oz. fresh concord grapes1 tbsp. honey, and 1 tbsp. balsamic vinegar.

2.

Use a potato masher or fork to break up grapes in the sauce pan.Turn heat to MEDUIM-HIGH, and allow to boil and reduce for 7 minutes, stirring occasionally.

3.

After 7 minutes, reduce heat to MEDIUM, add 1 tsp. of minced rosemary and ½ tsp. honey mustard. Stir, and allow to further reduce for 2 more minutes. Remove from heat.

4.

Carefully push sauce through a mesh strainer, leaving only seeds, skins and rosemary. Place sauce in a sealed container until ready to assemble appetizers.

5.

Preheat oven to 350 F. (175 C.) and thinly slice baguette into 18 pieces. Place slices on a baking sheet with a rack. When ready, place baguette slices in oven and toast for 7-10 minutes.

6.

Use a paper towel to thoroughly dry both sides of ½ pound skirt steak.

7.

In a small bowl, mix 1 tsp. kosher salt, 1 tsp. fresh pepper, ½ tsp. onion powder and a pinch of cardamom. Thoroughly rub both sides of steak with spice mixture.

8.

Sauté on HIGH for 1 minute. Add 1 tbsp. olive oil to pan and then skirt steak. Sear for 3 minutes. Flip, and sear for 2 minutes on the other side. Remove and slice into 18 pieces.

9.

Apply a liberal amount of Florette cheese to each slice of baguette.

10.

Add a slice of skirt steak.

11.

Liberally swipe each piece of skirt stake with balsamic-grape reduction, top with champagne grapes and a single leaf of arugula. Serve to your lucky guests!

12.