Skirt Steak Burrata Crostini

Ingredients:

• 1 (8 ounce) beef Skirt Steak

Marinade:

• 1/4 cup cola
• 2 cloves garlic, minced
• 2 tablespoons neutral oil
• 1 tablespoon light brown sugar, packed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon whole grain mustard
  
• 1 teaspoon soy sauce
• 1 teaspoon fresh thyme leaves
  
• 1/4 teaspoon red chili flakes
  
• salt and pepper, to taste

Caper Relish: 

• 2 cornichons, finely chopped
• 2 tablespoons capers, finely chopped
• 2 tablespoons olive oil
  
• 1 small shallot, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/2 lemon, zested

Horseradish Burrata: 

• 4 ounces burrata cheese
• 1 tablespoon prepared horseradish
• 1 lemon, zested
• 1/4 teaspoon salt
  

Crostini: 

• 1 baguette, cut diagonally into 12 (1/2-inch) thick slices
• 2 tablespoons olive oil
• 1 garlic clove, peeled
• Flaky sea salt, to taste

Cooking:

1. In a medium bowl, whisk together marinade ingredients.
2. Place skirt steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 4 to 12 hours, turning occasionally.
3. For Caper Relish: combine capers, cornichons, shallot, parsley lemon zest and olive oil in small bowl; set aside.
4. For Horseradish Burrata: place burrata, horseradish, lemon zest and salt in blender insert. Pulse until smooth and creamy, set aside.
5. Heat large cast-iron skillet, over medium heat. Brush baguette slices with olive oil on both sides. Add slices to skillet; toast 2 minutes per side, or until golden brown and crispy. Once toasted and warmed, rub each slice with garlic clove and sprinkle with flaky sea salt; set aside.
6. Remove steak from marinade; discard marinade. Pat steak dry with paper towel; season with salt and pepper on both sides.
7. Heat neutral oil in cast-iron skillet over medium-high heat. Add steak; cook 2 to 3 minutes per side for medium rare (145°F). Remove steak from skillet; rest 5 minutes. Slice, against the grain, into 1/4-inch thick pieces.
8. To assemble, spread a tablespoon horseradish burrata on each crostini. Top with steak slices, sprinkle with flaky sea salt and garnish with a spoonful of caper relish. Serve immediately. Enjoy!

Nutrition:

Nutrition information per serving, 12 servings: 340 Calories; 8.2 g Total Fat (2.5 g Saturated Fat; 0.1 g Trans Fat; 1.0 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat); 18.0 mg Cholesterol; 898 mg Sodium; 54 g Total Carbohydrate; 2.2 g Dietary Fiber; 2.4 g Total Sugars; 0.8 g Added Sugars; 13.0 g Protein; 77.2 mg Calcium; 1.9 mg Iron; 67.0 mg Potassium; 0.0 mcg Vitamin D; 0.1 mg Riboflavin; 1.1 mg Niacin; 0.1 mg Vitamin B6; 0.5 mcg Vitamin B12; 30.0 mg Phosphorus; 0.8 mg Zinc; 2.4 mcg Selenium; 11.8 mg Choline