Canapes recipe with beef on cheese toasts and barbecue sauce. Grilled beef flank and cut into slices. Posted meat on toasts grilled with Monterey Jack cheese. Thick the sauce was prepared on the basis of boiled balsamic vinegar, with by adding spices, ancho chili powder and chipotle chili in sauce adobo, Worcestershire sauce and Dijon mustard, as well as honey, molasses and cane sugar. Share with friends: 
Photo of the dish: Kon Pulos Time: one hour. 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For sauce and steak:
- 1.5 tbsp. balsamic vinegar
- 2 tbsp. l vegetable oil
- 1 small onion, coarsely chopped
- 1 large clove of garlic, chop coarsely
- 1/2 tbsp. ketchup
- 1 tbsp. l chili seasonings with anchovy pepper (blanched)
- 1.5 tsp paprika
- 2 tsp Dijon mustard
- 1.5 tsp red wine vinegar
- 1.5 tsp worcestershire sauce
- 1 small chilli chipotle in adobo sauce, chop
- 1.5 tsp dark brown sugar
- 2 tsp honey
- 2 tsp molasses
- Coarse salt and freshly ground pepper
- 900 gr. beef flank
For toasts:
- 1 French baguette, cut lengthwise into two parts, then cut into pieces with a length of 10 cm.
- Olive oil
- Coarse salt and freshly ground pepper
- 1 tbsp. grated cheese Monterey Jack
- Chopped green onion, for sprinkling
Recipes with similar ingredients: beef, balsamic vinegar, onions, garlic, ketchup, paprika, Dijon mustard, wine vinegar, Worcestershire sauce, chipotle pepper in adobo sauce, sugar brown, honey, molasses, baguette, Monterey Jack cheese, chili seasoning
Recipe preparation:
- Prepare balsamic sauce: bring in a saucepan balsamic vinegar to a boil and cook at medium temperature, until boiled in half, 15 – 20 minutes. Remove from slabs.
- Heat 1 tbsp in a pan l vegetable oil to moderately high temperature. Add onions and cook until softening, 3 – 4 minutes Add garlic and cook for 1 min. Add ketchup and 3 tbsp. l water, bring to a boil. Adjust temperature and cook at low boil for 5 minutes. Add boiled down balsamic vinegar, chili powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle pepper, brown sugar, honey and molasses. Continue to cook the sauce, stirring occasionally, another 10 min., until thickened.
- Grind the sauce with a hand blender or pour into blender and rub until smooth. Salt and pepper. Pour the sauce into a bowl and cool to room temperature. Sauce can be stored in airtight containers for 1 week. If the sauce after storage it became too thick, dilute 1 – 2 tbsp. l water.
- Remove the meat from the refrigerator in 30 minutes. before cooking and let lie at room temperature. Meanwhile warm up grill to high temperature. Grease the remaining beef vegetable oil and sprinkle with salt and pepper. Grill the steak with direct heating until the meat is fried on one side, about 3 minutes, then turn over and continue to broil, yet about 3 minutes, until the other side is roasted. Move steak into the colder part of the grill, away from direct heat. Pour over the sauce and continue to fry, turning over a few more times, until lightly cooked, another 5 minutes. Shift beef onto a cutting board and cover with foil. Leave on 10 min
- Meanwhile, make cheese toast: grease cut the sides of the bread with olive oil and sprinkle with salt and pepper. Fry on both sides. Transfer the toasts onto the foil sheet and sprinkle with cheese. Grill and continue cooking until melting cheese. Place the toasts on a serving platter.
- Cut the steak into thin slices across the fibers. Lay out the meat on toasts and sprinkle with green onions.
